Pear Soup

09May09

I think I just discovered fruit.

You can trip on a rock a dozen times, and unless you stop and give it a look, you’ll never find out that pebble in the road was in actual fact the right great toe of the only extant image of the great god Billybob worshiped by the spacefaring race that stopped by during our prehistory for a pit stop and a quickie.

You never know about things unless you pay attention.

I picked up a pint of potato-leek at the Sweet 16th the other day.  There was nothing exactly wrong with the soup, a light and vegetarian-friendly spring version.  It just seemed bland. Not wanting to destroy good food  I decided to ammend lightly.  No salt.  Tried some pepper flakes, and that helped, but it didn’t make it sing.  A crumble of fines herbs didn’t do the job, either.  I was about to just eat and go on to my afternoon’s loafing when I noticed the pear on the counter.

Thought:  Why not?

Rough chopped about 1/3 of a red bartlett and dropped that into the soup.   Took a minute for the fruit to warm, and that was it.

Added the most incredible flavor to the mix.  Like adding a steel guitar to a bluegrass band.  Yow!

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