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Brie & pear soup<br />
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According <strong>to</strong> Ralph Waldo<br />
Emerson, “there are only ten<br />
minutes in the life of a pear<br />
when <strong>it</strong> is perfect <strong>to</strong> eat.”<br />
Luckily, this soup is perfect<br />
anytime. Make sure the<br />
Brie is also ripe, preferably a<br />
double-crème.<br />
ingredients<br />
• 2 large ripe pears<br />
• 2 cups homemade chicken broth<br />
• 240g . double-cream Brie cheese.<br />
preparation method<br />
• Peel the pears. Cut them in thick slices, removing the<br />
seeds. Put the chicken broth and pears in a large pot<br />
and simmer 10 <strong>to</strong> 15 minutes, until the pears are<br />
very soft.<br />
• Transfer the pears and broth <strong>to</strong> a food processor<br />
and process until very smooth. Return <strong>to</strong> the pot and<br />
simmer.<br />
• Trim the rind from the brie and cut the cheese in<strong>to</strong><br />
small pieces.<br />
• Slowly add the cheese and stir w<strong>it</strong>h a wooden spoon<br />
until melted. The soup should be creamy and smooth.<br />
Serve w<strong>it</strong>h Highland Park Scotch hWhisky h k<br />
The 12 Years Old is optimal. The Scotch’s <strong>to</strong>uches of smoke and peat round out the savoury notes of the<br />
Brie while heather and honey emphasise the sweetness of the pear. The complex<strong>it</strong>y of the combination is<br />
startling given the simplic<strong>it</strong>y of the dish.<br />
48 WHISKY EDITION November 2011
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