Chilled Bosc Pear Soup

This recipe comes from Chef Dustin Clark, Wildwood Restaurant and Bar, Portland, Oregon.


Chilled Bosc Pear Soup with Oregon White Truffles and Soft Goat Cheese



  • 8 each Bosc or Anjou pears (very ripe) peeled, cored, and chopped
  • 1 quart unsweetened apple cider
  • 2 each oranges, juiced and peel zested
  • 1 each lemon, juiced
  • 2 ounces olive oil
  • salt
  • freshly ground black pepper
  • water (as needed)
  • 2 ounces soft goat cheese
  • ripe Oregon white truffles, thinly sliced or see note*



Process the chopped pears, apple cider, orange juice, zested orange peel, lemon juice, 2 tablespoons olive oil in a food processor or blender until smooth.  Season with salt and pepper.  Add more water, if needed, to get a nice, thick consistency.

If you prefer a smoother consistency, strain soup through a sieve.

Chill soup for 1 or 2 hours.  Do not make it any earlier than 2 hours before serving since the pears are uncooked and, therefore, may oxidize and darken in color.

Serve in chilled bowls with goat cheese, fresh cracked pepper, and a little drizzle of olive oil.  Garnish with fresh Oregon white truffles or sauteéd chanterelle mushrooms.

Serves 4.


NOTE:  If you are unable to get Oregon white truffles make the following recipe as substitution:
  • 1 teaspoon olive oil
  • 1 pound chanterelle mushrooms
  • 1 teaspoon salt
  • 2 shallots, minced
  • 1/4 each Bosc or Anjou pear, peeled, cut into 1/4-inch dice
  • 1 tablespoon sage leaves, minced
  • freshly ground black pepper
Heat oil in a skillet, over medium high heat.  Add mushrooms and season with salt.  Cook, stirring, for 2 to 3 minutes.  Add shallots, diced pear, and sage.  Cook one minute more.  Season with black pepper.  Let cool to room temperature before using as a garnish for the above soup.

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