Cauliflower and pear are blended together to form a rich and creamy soup with just a hint of sweetness. A garnish of pear and sage leaves adds a festive touch.  Ingredients:                2 Red D’anjou pears 1 head of cauliflower, about 4 cups roughly chopped 2 cups water 1 cup chicken or vegetable broth 1 cup whole milk 1/4 cup grated Parmigiano Reggiano 1 teaspoon kosher salt, divided 2 Tablespoons extra virgin olive oil 10-12 fresh sage leaves Directions:  Peel, core and chop one pear, then cut the other pear in half and peel, core and chop one half. Remove the core from the reserved pear half, and finely dice it, and set it aside for a garnish. Place the chopped pear and cauliflower in a soup pot and add the water and broth. Bring to a boil over Continue reading →