Roast pear soup with smoked duck breast

Ingredients for 8 servings:

• 200 g onion(s)
• 3 cloves garlic
• 6 sprigs marjoram
• 250 g potato(s), waxy
• 4 bulb(s)
• 80 g butter
• 200 ml white wine
• 800 ml vegetable stock
• 500 ml cream
• 16 slice(s) duck breast
• salt and pepper
• Chips (pear chips), dried

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Finely chop the onions and garlic. Cut off the top quarter of each marjoram stalk and set aside, then pluck off the remaining leaves and finely chop. Peel the potatoes. Peel the pears, remove the cores, and quarter them. Cut the pears and potatoes into approximately 1 cm pieces. Melt the butter in a saucepan and fry the onions, garlic, marjoram, pears, and potatoes vigorously for 2 minutes. Add the wine and reduce. Add the stock and cream and simmer over medium heat for approximately 20 minutes. Purée the soup finely with a hand blender and pass through a sieve into another saucepan. Bring to a boil once, season with salt and pepper. Thread 2 slices of duck breast lengthwise onto skewers. Serve the soup in warmed bowls with 1 skewer each, garnished with marjoram tips, and pear chips.