Pear and Spice Bisque

Total time: 35 minutes; active time: 10 minutes

>From The Spa at Norwich Inn, Norwich, Connecticut
Executive chef Daniel Chong-Jimenez

3 tablespoons olive oil
1 medium yellow onion, chopped medium
5 ripe Bosc pears, peeled, cored, and chunked
2 cloves garlic, chopped fine
1 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 teaspoon salt
4-1/2 cups vegetable or chicken broth
1/3 cup full-bodied white wine, such as Riesling or Sauvignon Blanc

In a stockpot over moderately high heat, add olive oil and saute the next
six ingredients. Cook, stirring frequently, until the pears and onion
brown lightly, about 15 minutes. Add salt, broth, and wine and bring to a
simmer. Cook until pears are soft, another 10 minutes. Remove from heat.
Remove bay leaf from the mixture and discard. Carefully puree broth in a
blender or food processor. Return to pot and adjust seasoning to taste.
Reheat, if needed, before serving.

Yield: 6 cups, about 8 servings

Per serving: 132 calories, 38% calories from fat, 6 g fat, 1 g saturated
fat, 0 mg cholesterol, 2 g protein, 19 g carbohydrate, 3 g fiber, 854 mg
sodium

Source: <http://www.yankeemagazine.com/food/features/sparecipes.php>

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