John Myers
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Potato Pear Soup with Ham Bread
The perfect potato pear soup with ham bread recipe with a picture and simple step-by-step instructions.
Soup
- 300 g Floury potatoes
- 5 Pc. Pears
- 2 Pc. Shallots
- 500 ml Poultry broth
- 200 ml Cream
- Chili
- Salt
- Pepper
inlay
- 2 tbsp Roasted pine nuts
- 150 g Goat cheese roll
- 5 Pc. Violet flowers
- 5 Pc. Dried pear slices
- 100 ml Sugar syrup
- 30 ml Lemon juice
- 0,5 tsp Vitamin C powder
- Shiso cress
Ham sandwich
- 8 disc Brown bread and mixed wheat bread
- 5 disc Iberico ham
- Butter
Soup
- Peel and dice the potatoes. Dice pears, dice shallots. Sweat everything in a little oil and cook with the chicken stock until soft. Puree and strain through a sieve. Pour the cream on and season with salt, chilli and pepper.
inlay
- For the dried pear, cut the pear into 1.5 mm thick slices with the slicer and vacuum seal with syrup sugar, lemon juice and vitamin C powder. Let it steep in the refrigerator for 24 hours. Dehydrate the pear slices on a silicone mat for 3-4 hours at 90 degrees circulating air in the oven. Cut the goat cheese roll into 5 equal parts and shape into balls.
Ham sandwich
- Butter the bread slices and layer 4 slices on top of each other. Cut into even cubes and top with a slice of ham. Fill the soup bowls with the insert and serve the soup separately at the table.
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