I wanted to make the chilled pear soup Eileen Bresslin prepared for us in our vegan cooking class at Northampton Community College. But I can't find it. Online or in my cookbooks.
So, I experimented.
I took a big can of pear halves and put them in the blender with the freshly squeezed juice of half a lemon. I added about a 1/2 teaspoon of ginger. I blended. I poured half of it into three bowls and transferred to the fridge to chill.
That's the vegan sample.
I added a quarter cup vanilla-maple- drinkable yogurt from Klein Farm to the remaining stuff in the blender and added the lemon juice from the other half of lemon. This also got sent to the fridge to be taste-tested at lunch.
The verdict from the family:
The vegan option is the most soup like, whereas the yogurt one is more like a dessert or a palette cleanser. Both are equally edible.
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