To begin with, peel the pears and cut them into pieces. It is important to keep the shells and the housings. Now boil the bowls and casings with the cinnamon, the sugar and the cloves in a little water. Too much water should not be used, just enough that the remains are not completely covered. Let this mixture cook for about half an hour with the lid closed.
Then collect the stock and cook the pear pieces until soft. I like to puree the pears myself afterwards. Then prepare a roux, so put the butter in a saucepan and heat until it has melted. Then immediately add the flour and stir the mixture. Then add the soft pears with the stock to the roux and bring to the boil again while stirring. The soup tastes best when it is still nice and warm.
A little tip: depending on your taste, you can add a dash of amaretto to the soup bowl.
Ingredients
Print Recipe
Pin Recipe