I get very excited when So Delicious comes out with new products. Their dairy-free offerings open up all sorts of new recipe possibilities. Which is why I felt gleeful when they rolled out their “Greek Style” coconut milk yogurts this year. This new yogurt can be used most places you’d use sour cream or Creme Fraiche. If you can eat dairy, by all means, go for the Creme Freiche, it’s hard to find excuses to eat full fat dairy. But bare in mind, the So Delicious Greek Style yogurt has no cholesterol and 9 grams of fiber per 6 ounce container! Have your tried this yogurt yet? Is it in your stores? Leave me a comment and let me know.
New England Pear Soup with Chervil
Makes 4-6 servings.
This warm pear soup is light and elegant. It’s the perfect way to dress up lovely fall pears. My husband calls it “Divine!” And if you know my husband, yes, he really said that.
3 Tbsp. lemon juice
6 large pears (Comice, Anjou, Bartlett, etc. – just under-ripe is perfect because they’ll be firm enough to work with easily)
3 Tbsp. sunflower oil (or other mild flavored oil, such as safflower or canola, try Spectrum)
1 1/2 large shallots, minced (1/4 cup + 2 Tbsp.)
3 Tbsp. honey
3 cups organic vegetable broth
white pepper (black pepper will NOT do for this)
1 1/2 Tbsp. fresh chervil (or chives), finely minced
So Delicious Plain Greek Style yogurt, (or Creme Fraiche – try Bellwether Farms)
Put lemon juice in a bowl. Peel, core, and dice pears into 1-inch chunks, adding to the bowl and tossing them in lemon juice as you work, to prevent pears from turning brown.
Heat sunflower oil in a large pan over medium-high heat. Add shallots and cook 2 minutes, stirring often. Add pears and drizzle with honey. Cook 10 minutes, stirring often.
Transfer pears to a food processor and pulse. Pulsing will prevent them from overflowing. Once pears are almost smooth, run food processor about 1 minute until completely pureed.
Return puree to pan, add broth and stir to combine thoroughly. Add a few turns of freshly ground white pepper, (or a couple pinches if it’s already ground). Stir in chervil. Heat soup to just below simmering point, do not boil.
Remove from heat, ladle into bowls and top each with 1 Tbsp. Greek Style yogurt or creme fraiche. Swirl through soup gently.
New England Pear Soup with Chervil © 2013 by Cybele Pascal (this recipe originally appeared on Gaiam.com)
(Please note that all my recipes are free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)