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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - April 23, 2010

Pear Soup

Hi Dan!

I want to share with you this recipe that was given to me by a famous French chef that I'm honored to know. It is so delicious and so easy to make. I hope you enjoy it as much as I do. Garnish it with chestnuts and bacon it makes the soup! If you love it feel free to pass it on!

God Bless and Enjoy


Pear Soup

12 Barlett Pears
1 Onion
1 Tbsp each minced Onion, Ginger, and Garlic
2 Bay Leaf
12 Sprigs of Thyme
8 Cup Chicken Stock
2 Cups Cream
Pinch of Nutmeg
Salt and Pepper

Sweat pears, onions, garlic, and ginger in a pot until translucent.
Add stock, bay leaf and thyme. Cook until pears are tender.
Remove thyme and bay leaf.
Puree all ingredients in food processor then thin with cream.
Adjust flavors with salt, pepper and nutmeg. Serve hot with bacon and chestnuts.

  Download this recipe.

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