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.

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

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.