2 cups of fresh heavy cream
2 tablespoons of olive oil
1 liter of chicken broth (optional, dissolve 2 tablets in the same amount of water)
3 ripe pears without skin and seeds
2 cloves of garlic
1 shallot
1/2 cup of finely chopped onion
Salt and black pepper to taste
Egg whites
1 cup of heavy cream
2 tablespoons of salmon roe
Salt and black pepper to taste
2 cups of fresh heavy cream
2 tablespoons of olive oil
1 liter of chicken broth (optional, dissolve 2 tablets in the same amount of water)
3 ripe pears without skin and seeds
2 cloves of garlic
1 shallot
1/2 cup of finely chopped onion
Salt and black pepper to taste
Egg whites
1 cup of heavy cream
2 tablespoons of salmon roe
Salt and black pepper to taste
Sauté the onion and garlic in olive oil until they don't burn
Add the shallot and diced pears
Join the chicken broth and let it simmer with the lid covered
When cooked, add heavy cream and remove from heat
Season with salt and black pepper
Blend well in a blender and reserve
Cool, then refrigerate
Egg whites
Whisk the heavy cream with salt and black pepper until it reaches a chantilly consistency
Mix with egg whites and refrigerate
When serving, place the egg white mixture over the soup.
