Pear and Leek Soup

This light soup is sweet yet rich, thanks to creamy Bartlett pears. Remember the rule for fruit: if it doesn’t smell like anything, it probably won’t taste like anything. To ripen pears, place them in a brown paper bag, seal, and set on the counter for 1 to 2 days.

1 tablespoon unsalted butter

1 large leek, white and pale green parts only, halved lengthwise, washed carefully between the layers of any grit and sand, and thinly sliced

3 pounds ripe Bartlett pears, peeled, cored, and sliced

3⁄4 cup dry white wine or dry vermouth

5 cups chicken or vegetable broth

One 2-inch piece of fresh ginger, peeled and cut into thin matchsticks

1 teaspoon salt

Freshly ground pepper, preferably white pepper, for garnish

Chopped parsley leaves for garnish

• Melt the butter in a large pot or Dutch oven set over low heat. Add the leek and cook, stirring frequently, for 5 minutes. Add the pears; cook, stirring often, until quite soft and the pears are almost pureed, about 15 minutes.
• Use the back of a wooden spoon to mash the pears against the side of the pan. Stir in the wine or vermouth. Cook, stirring often, until the wine or vermouth is reduced by half, about 3 minutes.
• Stir in the broth and ginger. Raise the heat to medium-high and bring to a simmer. Cover, reduce the heat to low, and simmer slowly until thickened and creamy, about 30 minutes. Stir in the salt; garnish individual servings with ground pepper and chopped parsley.

Makes 6 servings