A group of neighbors in Chanhassen started a dinner club in 1992, and this December they’ll celebrate their 20th season of food and friendship. Read all about the group and find tips for starting your own dinner club in our December issue. Meanwhile, we couldn’t wait to share the dinner club’s recipe for Brie and pear soup, which sounds like a delectable way to begin Thanksgiving dinner.
Brie and Pear Soup
2 large ripe pears (about 1 pound)
2 cups chicken broth
8 ounces Brie cheese
1. Peel and core pears; cut into thick slices. Place pear slices and broth in a medium saucepan. Bring to a boil, then reduce heat and simmer, uncovered, 10 to 15 minutes until pears are very soft. Cool slightly. Meanwhile, remove and discard rind from Brie. Cut Brie into small pieces; set aside.
2. Place half of the pear mixture in a food processor bowl or blender container. Cover and process or blend until smooth (see safety warning below*). Repeat with remaining pear mixture.
3. Return pureed mixture to saucepan; bring to a simmer. Add pieces of Brie and cook, stirring until cheese is melted and soup is heated through.
*To avoid danger of burns when blending hot mixtures, leave the top of the blender slightly open and cover blender with a clean dish towel while operating.