The Commercial Appeal
CHILLED PEAR CARDAMOM SOUP
1 tablespoon vegetable oil 2 small shallots, peeled and minced (3-4 tablespoons) 1 teaspoon ground cardamom 1 can (29 oz.) pears, drained — Juice and finely grated zest of one large lemon 2 cups chicken stock 2 cups half-and-half cream — Salt and ground white pepper, to taste 3 ounces blue cheese crumbles, for garnish — Chives, for garnish
1 In a skillet, cook the shallots in the oil until soft. Add the cardamom and cook, stirring, about two more minutes. 2 Put the pears in a food processor and add the shallot mixture. Pulse a couple of times, then add the lemon juice and zest and the chicken stock. Process until very smooth. 3 Pour into a bowl and whisk in the half-and-half. 4 Add salt and ground white pepper to taste. 5 Chill for at least three hours, or until very cold. Taste again before serving. You might need a little more salt. Serve in soup cups or flat soup bowls, topped with the blue cheese and chives.