Cauliflower Soup and Red Anjou Pear
- 3 ripe Red Anjou pears
- 2 coarsely chopped onions
- 3 peeled garlic cloves
- 1 large washed cauliflower
- 2 medium zucchini
- 3 tablespoons olive oil
- 1 ¾ ounces of butter
- 1 cup of milk
- 2 cups of water
- Salt and pepper to taste
In a medium saucepan, gently fry the onion and garlic cloves in olive oil and butter until softened.
Add the cauliflower decomposed to flowers and the roughly cut zucchini.
Add milk and water almost to cover and bring to a boil.
Cook on a small flame until the vegetables are completely tender. Puree with a rod blender and season with salt and pepper to taste.
Before serving, cut the pears into small cubes, pour soup into serving plates and place in cut pears and drizzle olive oil – serve immediately.
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