I had the eight-year-old prep a variant of Eileen Bresslin's vegan chilled pear soup. I say variant because I lost the recipe long ago and I added applesauce to it.
INGREDIENTS:
- 1 can pears, the big car, the 30-some ounce can. I use pears in juice, and I drain half the juice
- about two cups your favorite applesauce
- about one tablespoon or maybe slightly more lemon juice. Up to half a lemon worth.
- ginger to taste
- spearmint leaves from the garden
Combine all the ingredients except spearmint and blend until smooth. Pour into a bowl.
Roll the spearmint leaves between your fingers and then lay across top of bowl. Chill until nicely cold.
