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Pear and Buttermilk Bisque

a bowl of pear and buttermilk bisque sprinkled with salt, pepper & tarragon with a pear slice garnish on top
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, peeled and diced
  • 2 large leeks, trimmed and sliced
  • 3 garlic cloves, roughly chopped
  • 4 large ripe pears, peeled, cored, and diced
  • ¾ teaspoon sea salt, plus more to taste
  • 1 tablespoon finely chopped fresh tarragon, plus more for serving
  • 1 cup dry white wine, such as sauvignon blanc
  • 1 cup chicken stock
  • ½ cup buttermilk, plus more for serving
  • Freshly cracked black pepper, to taste

Method

  1. Heat the butter and oil in a large pot over medium heat. Once the butter has melted, add the shallots and leeks and cook, stirring occasionally until the leeks have softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes more. Add the pears and salt and cook, stirring occasionally, until the pears begin to soften and brown, about another 5 minutes. Add the tarragon and cook, stirring, until fragrant, 1 minute more.

  2. Stir in the wine and bring to a boil over medium-high heat. Cook until the liquid has reduced by about half, 4-5 minutes. Add the stock and cook, stirring, until warmed through,1-2 minutes. Reduce the heat to low.

  3. Use an immersion blender to blend the liquid directly in the pot. (Alternatively, transfer the liquid to the base of a blender, let cool briefly, and blend until smooth. Then return it to the pot.) Stir in the buttermilk and cook, stirring often, until buttermilk is fully incorporated, 1-2 minutes. Add more salt to taste.

  4. Ladle the soup into bowls. Serve with a little drizzle of buttermilk and sprinkle with tarragon, salt and pepper to taste.