Inside the Mind of Glamah..Chilled Pear and Watercress Soup

by Courtney on May 22, 2008

I think I watch to much Top Chef. Seriously I don’t know how I come up with concoctions. The vegetable/fruit box arrived and had a bunch of pears and apricots. Mansi at Fun and Food suggested I enter her Monthly Mingle dedicated to Appetizers .The limitations were that it had to be vegetarian. No meat, but dairy was allowed. I got to thinking of the high end la de da Caterers I moonlight for on occasion. Their clientele include some rooster of gazzilionaries, who I have had the opportunity to meet.You name them ,I have served them. Chef always has innovative nibbles for the too thin and rich crowd. He liked to offer up ‘Shooters’ . These are often a semi sweet concoction non alcoholic concoction served up in shot glasses. The possibilities are endless. He even had raw oysters in some Yuzo suspension once. Then I got thinking of Hungary of all places, and their chilled fruit soups. All of this thinking is done in front of my computer screen at work ,as strange people call and email me from all over the world and I try to speak broken French to them make out their accents. So I brilliantly devised a quick, easy, healthy,refreshing recipe to be served chilled in shot glasses to your guests on your grand estate overlooking the Lake while you discuss polo, St. Barts, the moving of your money to other favorable currencies, etc.I did add a touch of liquor as Hungarian fruit soups often have their sweet wines. I used a liqueur I found in Sweden called XANTE( pear and cognac). But you could use Cointreau. I garnished with little slivers of Danish Rosenberg Blue Cheese.

Chilled Pear and Watercress Soup

3 pears

1 cup of chopped Honeydew Melon

1 teaspoon ground Cardamon

1 cup nonfat Greek Yogurt

1 1/2 cups water

1/2 cup Raw Agave Nectar( you could use sugar, I’m just keeping it healthy)

1 bunch of watercress

1 tablespoon lemon juice

2 tablespoons of Xante or other fruit flavored liquor.

Blue Cheese for Garnish.

Peel and core the pears.Put in a saucepan with the water, cardamon, Raw Blue Agave Nectar.Bring to a boil. You want the fruit to soften but not get to soft.Place the melon,washed watercress leaves,and pears and their liquid in the Blender of food prcoccesar. In a bowl , add your yogurt. Pour your whipped fruit/watercress mixture in and blend.Add 2 tablespoons of Xante. Mix until all is Incorporated. Chill covered for 1-2 hours.Serve in bowls or shot glasses for entertaining. Garnish with Blue Cheese slivers.

Makes approx 4-5 bowls and estimated 40-50 shot glasses.Can be prepared ahead.

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