You know those friends that you have that are willing to try any kind of crazy food you want to throw in front of them? The ones that are happy with anchovies or garlic or fermented black beans or blood sausage or a combination of all of the above – anything crazy or off the wall and they are willing to give it a red hot go! Well our friends Kara and Tim are those kind of people. Great friends up for any culinary adventure I can hurl at them! So when we arranged to have them around for dinner the other night, I thought they would be happy to give this Pear and Rocket soup that I had been eyeing off a taste. I mean, there is nothing too crazy about the ingredients, it is just the combination that is a little, well, startling. That of course, and the fact that it is a hot soup. Afterwards, the general consensus was that it was pretty darn good. Velvety smooth without the added fat of cream, sweet and salty with that punch of rocket. It was really lovely – especially on a chilly, winter’s night with a hunk of delicious bread. I know this may sound like a bonkers concoction but I would urge you to give it a go. My only tip would be to make sure you add the salt to taste because it helps round out the sweetness of the pears. I would love to know if anyone makes this and what they think so speak up people!
Pear + Rocket Soup
2 tablespoons olive oil plus more to drizzle
4 medium, ripe pears, peeled, quartered, cored and cut into chunks
1 medium onion, chopped
1 medium potato, peeled and cut into chunks
1 litre vegetable broth
salt and pepper
4 cups stemmed rocket, washed and chopped
Heat oil in large saucepan over medium heat and add the pears and onion and cook, stirring often, until softened, about 5 minutes. Add the potatoes, broth, and bring to the boil. Reduce heat and simmer briskly until the potatoes are tender, about 15 – 20 minutes. Stir in the rocket and continue cooking until it has wiled, about 2 minutes. Puree the soup until very smooth. Adjust the seasoning 0- it does need a bit of salt so taste as you go – and serve immediately with a little olive oil drizzled on top.