CHEF : Paul Watters

FROM : Belfast Ireland

30 years in the Hospitality Industry

Food Creator

Food Writer

RECIPE BY : Chef Paul Watters – Belfast Ireland

Ingredients

1 tablespoon of unsalted butter

1 tablespoon of olive oil

2 x415g tinned pears

3 potatoes peeled rinsed and cubed

1 onion diced

1 carrot diced

1 stalk of celery chopped

1 clove of garlic crushed

1 litre of vegetable/chicken stock

1/4 teaspoon of dried ginger

1/8 teaspoon of cumin

1 teaspoon of curry powder

1/8 teaspoon garam masala

1/8 teaspoon of dried coriander(cilantro)

salt and white pepper to taste

1/4 cup of double cream

2 cans of pears 415g

Method

Heat the butter and olive oil in a large pan add onion carrot and celery,and garlic

and potatoes add spices and mix well until evenly coated and warmed through. Open the canned pears. Rough chop 1 can and add to rest of the ingredients including juice and mix well add in stock and cook on a simmer for approx 30 minutes. Blend with a hand blender until smooth add cream season with salt and pepper open other can of pears adding the juice to the soup and slice remaining pears for garnish. Transfer soup to heated bowls and place sliced pears on top and garnish with a sprig of parsley and a drizzle of cream if required. Serve with warmed bread and enjoy.