Potato, Pear and Leek Soup

Food Service Search Staff

INGREDIENTS:1 oz. clarified butter 1½ lbs. potatoes, peeled
1½ lbs. pears, peeled
¼ lb. leeks, thinly sliced
1 Tbsp. minced fresh ginger
2 quarts chicken stock
12 oz. heavy cream
12 oz. pear water (juice)
to taste, salt and pepper
for garnish, alfalfa sprouts DIRECTIONS:Sauté leeks in butter until soft. Add potatoes and pears and mix well. Add fresh ginger. Add chicken stock and simmer until potatoes are soft. Add pear water (juice). Purée soup in blender. Add heavy cream. Reheat and season. Garnish with alfalfa sprouts and serve. NUTRITIONAL INFORMATION: SERVINGS:1 gallon From:Chef Walter Wittwen, Brown College PHOTO CREDIT:Photo Credit: PATRICK HENRY CREATIVE PROMOTIONS