Cabrales Pear Soup

Cold cream soup of pears and Cabrales with a touch of smoked pimentón, garnished with sherry vinegar reduction, Jamón Serrano chiffonade, crumbled Cabrales, finely chopped Marcona almonds and a sliver of fresh pear.

Winner of the 2005 Professional Third Prize

Submitted by Carissa Leventis Cox, Miami Shores, Florida
A personal chef and caterer

Makes 56 (1/2ounce) Servings

Soup

1 tablespoon extra virgin olive oil from Spain
¾ cup chopped onion
½ tablespoon minced garlic
2 ripe pears, peeled. Reserve 1/4th pear in wedge. Chop remainder, about 2 cups
¼ cup dry white wine
2 cups chicken stock
2 ounces Cabrales cheese, crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pimentón ahumado (smoked)

Garnish

¼ cup sherry wine vinegar from Spain
1 ½ tablespoons sugar
2 ounces Jamón Serrano, thinly sliced (in chiffonade)
2 ounces Cabrales cheese, crumbled
¼ cup toasted Marcona almonds, finely chopped
1/4th pear, peeled (reserved from soup), sliced into 56 very thin slivers

Heat olive oil in medium saucepan, add onions, garlic and chopped pears and cook covered until softened and fragrant, about ten minutes.
Add white wine and reduce until nearly dry, add chicken stock and simmer covered over low heat for 50 minutes.

Off heat stir in Cabrales cheese until melted and add the cream, salt and pimentón. Cool, puree and then chill.

In a small saucepan reduce vinegar and sugar by half, about five minutes. Cool and transfer to a squirt bottle.

For each serving place 1 tablespoon of chilled soup in a Chinese style soup spoon. Top with a sliver of jamón, a crumble of cheese, a sprinkle of almonds and a sliver of pear. Drizzle with sherry wine reduction and serve.