Cream of vanilla pears. Salty recipe
I have long since discovered the good combination of pears with other ingredients and since then I have made many creams and soups with them, I love it the sweet sweet flavor that it brings to the dishes. On this occasion I added a touch of vanilla. All a success, that I hope you encourage to chromatize for yourselves.
- 4 pears (lecture, it's the one I used)
- 1 potato
- 1 onion
- 1 leek
- 1 vanilla pod
- 1 tsp olive oil
- 1 tsp butter
- Vegetable broth or water
We peel the vegetables and the pears, to the latter we remove the tails and the seeds.
We cut them into pieces.
We put the teaspoon of olive oil and butter in a saucepan and bring it to medium-low heat. Braise a few minutes the onion, the leek, until they are soft. We add the potatoes and continue frying a few more minutes. We incorporate the sliced pears. Salamos
We open a vanilla pod in half and add the seeds. We also add the pod.
We cover (something more than a finger on the vegetables) with soft vegetable broth or with water. Let simmer about 12 minutes. We remove the vanilla pod and check the salt point.
We beat 5 minutes, until we have a fine and light cream. And if we want its texture to be even lighter, we pass it through a mesh sieve.
We can serve it hot or cold, in this case we will add a little more water or broth, and leave it in the fridge until it cools.
Try to ensure that the pears are at their optimum ripeness (neither hard nor pureed)
If we add broth instead of water, we must ensure that it is very soft, so that no flavor of the broth can mask that of pears and vanilla.
If we are going to serve it as an aperitif, it is preferable to leave it a little more broth; for this it is enough to add a little more broth or water, during the cooking.
The cream of pears with ham is also very rich, that you can find in this blog HERE