This soup works best as a starter—half-cup portions are all you need. The reduced balsamic, feta and pecans add amazing texture and flavor. I like to serve the soup with the vinegar reduction drizzled on top, garnished with the feta and pecans. This way your guests can mix it together or have something different in each spoonful!
- Cook Time
- Prep Time
- 1 cup balsamic vinegar
- 5-6 medium Bosc pears, peeled, cored and cubed (2-pounds)
- 2 cups stock
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup feta cheese, crumbled
- ½ cup toasted pecans, chopped
Bring the vinegar to a boil, then reduce the heat to very low and simmer gently for approximately 20 minutes. The vinegar should reduce to ⅓ cup and will thicken and become syrupy. Set the reduction aside.
1. Place the pears, stock, salt and pepper in a pot and bring to a boil over high heat.
2. Reduce heat and simmer for 12 to 15 minutes, until the pears are fork-tender.
3. Puree the soup using an immersion blender or in small batches in a blender.
To serve, garnish with the balsamic reduction, crumbled feta and chopped, toasted pecans.