November 2006 - I tried this deliciously unusual recipe whilst using up my conference pears.  It's very easy to make!

Pear & Watercress Soup

Serves 6

A creamy and sophisticated soup that may be served hot or cold.  It is traditionally made with chicken stock, but vegetarians can substitute with vegetable stock.

4 pears
1 bunch of watercress
850ml/1.5 pints chicken or vegetable stock
juice of half a lemon
salt & pepper
125ml/4 fl oz double cream

Core and slice the pears.  Reserve one third of the watercress leaves.  Place the remaining leaves and stalks in a saucepan and add the pears and stock.  Bring to the boil, reduce the heat and simmer for 15 minutes.

Remove from the heat, leave to cool slightly, then add the reserved watercress leaves.  Pour into a blender or food processor and process until smooth.

Push the mixture through a fine-mesh sieve into a bowl with the back of a wooden spoon.  (Guess what?  I missed out this step, life's just too short and I couldn't see how it would improve the taste.  Perhaps it depends on how sophisticated you want your soup to be?)

Stir in the lemon juice and season with salt & pepper.

Stir in the cream and return the soup to the clean saucepan.  Heat gently until warmed through, then serve immediately.

To serve chilled, let the soup cool before stirring in the cream, then transfer the mixture to a bowl, cover with clingfilm and chill in the refrigerator for 1 - 2 hours.