PEAR AND LEEK SOUP

Categories: Soups
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:

1 tbl	butter
1 tbl	olive oil
1 medium	leek, slice and soak in water for 10 minutes to remove dirt. drain.
1 medium	pear, peeled, cored and largely diced.
1/4 cup	white wine
1-2 cup	vegetable broth
2 tbl	goat cheese
2 thin slices	baguette, drizzled with olive oil, seasoned with salt and pepper and lightly grilled until golden.

Heat olive oil and butter in a medium sauce pan. Add leeks and cook until translucent and beginning to carmelize. Add the pear and cook until starting to lightly brown, then add the white wine. Allow the wine to cook down, then add vegetable broth and simmer until all ingredients are tender. Purée and season to taste with salt and pepper.

Put one tablespoon of goat cheese in the bottom of each bowl. Stand the crostini in the goat cheese. Pour in the soup around the crostini and drizzle with olive oil.

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