Simple Recipes for Every Day
Pear and Buttermilk Bisque
- 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
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.
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.
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.
Ladle the soup into bowls. Serve with a little drizzle of buttermilk and sprinkle with tarragon, salt and pepper to taste.