This was my lunch today. A creamy soup which is subtle in taste. I guess I was not done making fruit chips since now I made them with pears.
This recipe serves 2.
For the pumpkin seeds:
4 tablespoons of pumpkin seeds
Pinch of salt
Pinch of paprika powder
1 tablespoon of olive oil
For the soup:
1 medium white onion, chopped
1 garlic clove, minced
1 celeriac, peeled and chopped
3 Bosc pears (peeled, cored and chopped)
1 ½ litters of vegetable stock
Salt to taste
2 tablespoons of olive oil
1/4 cup of cream
For the pear chips:
1 Bosc pear, thinly sliced with a mandoline
1 cup of water
1 cup of sugar
Chives for decoration
Start by making the pear chips. Preheat the oven to 110C/230F. Line a baking sheet with parchment paper. Make a simple syrup by mixing the water with the sugar in a saucepan over medium heat. Stir until the sugar has dissolved. Then transfer it to a bowl. Dip the pear slices in the syrup and then shake off any excess liquid. Spread them on the prepared baking sheet. Bake them for 1 1/2 hours. About 1 hour into the baking, lift each chip so they are not sticking to the parchment paper.
To roast the pumpkin seeds, mix them with the paprika powder, salt, pepper and olive oil in a small bowl. Spread the seeds in an oven sheet lined with parchment paper. Roast them for 15 minutes at 180C/350F. Set them aside.
Pour the olive oil into a medium saucepan over medium heat. Add the onions and let them cook for 4 minutes. Then add the garlic and cook for an extra minute. Add the chopped celeriac, pears and stock. Let it simmer for 20 minutes.
Once the 20 minutes are up, blend it until smooth. I used an immersion blender.
Add the cream and let it cook for another 5 minutes while stirring.
Taste for salt. Divide the soup into two bowls. Top them with the roasted pumpkin seeds, pear chips and chopped chives. Enjoy!