Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Cooking oil
1/2 c Minced onion
1/2 c Minced celery
4 Pears; peel/seed/core
1/2 c Blanched almonds
1/2 c Pear brandy or sherry
4 c Vegetable stock
1 ts Fresh thyme
1 tb Fresh sage
Salt and pepper, to taste

Heat oil in a wide pot and add onion and celery. Cook over medium
heat, stirring occasionally, until onion begins to brown. Add pears
and almonds and cook together lightly, about 3 minutes. Add brandy or
sherry and cook about 3 minutes to allow alcohol to evaporate. Add
stock, herbs, salt and pepper. Cook 40 minutes on medium heat. Set
aside to cool. Transfer mixture to blender or food processor and
blend well. Strain mixture back into saucepan and reheat, tasting and
seasoning as necessary. Serve hot.

Serves 6.

Nutritional analysis per serving: 376.6 calories; 18.4 grams total
fat; (2.3 grams saturated fat); 7.1 grams protein; 38.2 grams
carbohydrates; 2 milligrams cholesterol; 1,162 milligrams sodium.

Louisville Courier Journal, November 12, 1996

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