Birnensuppe (Pear Soup)
soups
2 tablespoon raisins
1 tablespoon dry sherry
2 small pears, cored, pared, and sliced
1 1/2 cup water
1 inch cinnamon stick
1 dash crush aniseed
2 teaspoons. granulated sugar
1/2 teaspoons. lemon juice
In small bowl combine raisins and sherry; set aside.
In 1-quart saucepan combine pears, water, cinnamon stick, and aniseed; bring to a boil and cook until pears are very soft, about 15 minutes. Remove cinnamon stick and let mixture cool. Transfer to blender container and process until smooth; pour into bowl or container and stir in raisin mixture, sugar, and lemon juice. Cover and refrigerate until well chilled. Makes 2 servings.
Yield: 2 servings