Blend on high speed until smooth. Place the remaining sprigs of rosemary in a chinois or sieve, and strain the blended soup over it. Season to taste with pear vinegar, and salt and reheat gently.

Chef Lisa A. HeidelbergTime: 40-45minServings: 6-8 servings Ingredients Instructions Chef note: This soup is my play on a ...

Cool to room temperature, then stir in the pear, parsley and tarragon; season with salt and pepper. Serve the soup sprinkled with the topping. Make Ahead: The soup can be refrigerated for 3 days ...

Add the pear juice to the syrup and chill in the refrigerator until very cold. In a small bowl, combine the raspberries and raspberry jam together, taking care not to crush the raspberries.

This rich, creamy butternut squash soup combines the sweetness of butternut squash, pears, and a touch of maple syrup with ...