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    Excerpted from Nicole Routhier's Fruit Cookbook Copyright (c) by Nicole Routhier

    yields YIELD: 4 TO 6 SERVINGStime--- difficultyeasy

    You may think of vichyssoise as the ultimate French soup, but it was actually created in America. Louis Diat, the chef at the original New York Ritz Hotel, thought it would perk up flagging appetites during the hot summer months of 1912. Chef Diat's vichyssoise was basically a pureed potato and leek soup served cold. Over time, chefs around the world have come up with many variations on this soup. This one originated on the island of Grenada, where breadfruit is more common than potatoes; the pears are my contribution. Refrigerate the leftover breadfruit and use it up within a week for other dishes, such as Breadfruit in Vinaigrette (see Index). If breadfruit is unavailable, simply substitute potatoes.


    • 2 tablespoons unsalted butter
    • 1/2 cup finely chopped, well washed, and dried leek (white part only)
    • 1/2 cup finely chopped onion
    • 2 cups peeled, cored, and sliced (1/4 inch thick) breadfruit, kept in salted water
    • 3 cups (or more) chicken broth, preferably homemade (page 30)
    • 2 ripe pears, such as Bartlett or Anjou, peeled, cored, and coarsely chopped
    • 1 cup heavy (or whipping) cream
    • Salt and freshly ground white pepper
    • 2 tablespoons snipped fresh chives
    Nicole Routhier's Fruit Cookbook
    Nicole Routhier's Fruit Cookbook Starting with the proposition that everything tastes better with fruit, here are 400 recipes using fruits of every kind to bring an unexpected depth of flavor, a lighter, fresher taste, and a sensuous appeal to appetizers, salads, entrees, desserts and more. 400 imaginative recipes with delicious, intriguing and healthful flavors including Cream of Fennel and Pear Soup, Wild Mushroom Risotto with Apples, Fruity Bruschetta, Lemon-Lime Spaghettini, Figgy Quail, Mashed Potatoes with Roasted Pears, Braised Cranberry Pork Chops, Tuscan Grape Bread, Heavenly Raspberry Brownies and Chilled Cherimoya Custard.


    1. Melt the butter in a large soup pot over medium-low heat. Add the leek and onion and saute, stirring occasionally, until soft, about 5 minutes.

    2. Drain the breadfruit and add it to the pot. Stir to coat with butter.

    3. Add the chicken broth, and bring to a boil. Reduce the heat to low, cover, and simmer until the breadfruit is very tender, 10 to 15 minutes. Add the pears and remove from the heat.

    4. Puree the soup in small batches until smoothin a blender or food processor. Transfer the pureed soup to a large bowl and stir in the cream. If it is too thick, add a bit of chicken broth. Season to taste with salt and white pepper. Cover and refrigerate until thoroughly chilled.

    5. Ladle the soup into chilled bowls and garnish with snipped fresh chives. Serve immediately.

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