Chef Stephanie Godke makes a fall inspired soup. You’re invited to her Fall Flavors cooking class Saturday, October 22nd at 1:30pm at Wallace’s Garden Center.
Roast Pear and Apple Soup
3 ripe pears pealed and chopped
3 tart apples pealed and chopped
2 small shallots sliced very thin
2 strips of bacon minced and fried to crispy
Pear nectar or Pear Necessity Liqueur to deglaze the bacon pan
Salt and pepper to taste
Toss the chopped fruit and shallots in oil and roast on a baking sheet at 400° until slightly browned on the edges. Purée the fruit mixture and the deglazing liquid. Season with salt and pepper. Add more Cider or pear nectar to thin if too thick. Garnish with crispy bacon.