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Pear Soup with Feta, Pecans & Balsamic Reduction


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Pear Soup with Feta, Pecans & Balsamic Reduction


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Pear Soup with Feta, Pecans & Balsamic Reduction

This soup works best as a starter—half-cup portions are all you need. The reduced balsamic, feta and pecans add amazing texture and flavor. I like to serve the soup with the vinegar reduction drizzled on top, garnished with the feta and pecans. This way your guests can mix it together or have something different in each spoon!


  • Ready Time : 0 min


8 Servings


  • 1 cup balsamic vinegar
  • 5-6 medium Bosc pears, peeled, cored and cubed (2 pounds)
  • 2 cups stock
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup feta cheese, crumbled
  • ½ cup toasted pecans, chopped


For the balsamic reduction, bring the vinegar to a boil, then reduce the heat to very low and simmer gently for approximately 20 minutes. The vinegar should reduce to ⅓ cup  and will thicken and become syrupy. Set the reduction aside.

Place the pears, stock, salt and pepper in a pot and bring to a boil over high heat. Reduce the heat and simmer for 12 to 15 minutes, until the pears are fork-tender.

Puree the soup using an immersion blender or in small batches in a blender.

Garnish with the balsamic reduction, crumbled feta and chopped, toasted pecans.


About Pam Reiss


Pam co-owns Desserts Plus, a kosher catering company and food store in Winnipeg, Canada. She is the author of Soup a Kosher Collection and Passover a Kosher Collection. The second edition of Soup has just been released with new recipes and color photos. Find out more about Pam and her books at www.pamelareiss.com




2 Responses to Pear Soup with Feta, Pecans & Balsamic Reduction

  1. avatar says: Michal

    Is this meant to be served hot or cold?

  2. avatar says: Pam Reiss

    This one is better hot.

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