Yid.Dish: Miss Conni’s Cold Pear Soup

By Mia-Rut

Published October 09, 2009.
  • Print
  • Share Share

A couple of weeks ago my boyfriend and I enjoyed an amazing night out of some fun avant garde theater and some really yummy food at Conni’s Avant Garde Restaurant (which is having another performance this Monday at Joe’s Pub). What was really quite enjoyable was that the menu was built into the script and each course came with a performance. After drinks and mingling with the cast in the lobby the show started with music, introductions to the characters, rules for the evening (there was no ordering, there was plenty for seconds and this was not dinner theater). We were moved into the dinning area with long communal tables, an open kitchen, a streak of gratuitous nudity and several performance spaces.

JCarrot

The opening number was in fact a performance based on the following recipe – reprinted here with permission. The soup was served by the cast members and the rest of the evening essentially continued as such. (For example the main course was a pulled pork sandwich that was served after rock love ballad to eating pig. The vegetarian option was a delicious marinated portobello mushroom sandwich, but that didn’t get a song.) My boyfriend said he doesn’t normally like cold soups, but he went back for thirds that night. So I had to ask for the recipe. Although I didn’t reproduce the soup in quantities reprinted here, I did get a lovely smooth slightly savory but distinctly pear soup – really perfect for the fall. Enjoy!

Miss Conni’s Cold Pear Soup For a table of 10 with enough for seconds:

4 large or 5 small lemons

1 fennel bulb

1 leek

1/2 bunch of parsley

1 cup olive oil (I used extra virgin because that’s what I had)

2 tsp kosher salt

12 ripe (yellow) Bartlett pears from Locust Grove Farm

1 1/2 cups water

Juice the lemons and set aside. Roughly chop the leek, fennel & parsley. Add salt. Sweat in olive oil until translucent (saute with the pot covered). Meanwhile, core and roughly cut 6 pears into chunks and as you go set them in lemon juice. Mix the pears with about half the lemon juice into the pot, coating with the olive oil & vegetable mixture. Add water. Cover & simmer. Core & cut the remaining 6 pears into the rest of the lemon juice. By the time you are done with the second set of pears, the other pears should be nice ‘n’ soft. Put everything-the raw and the cooked- in a blender. Chill. For a single performance of Conni’s Avant Garde Restaurant, repeat 8 times.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • Israelis are taking up the #IceBucketChallenge — with hummus.
  • In WWI, Jews fought for Britain. So why were they treated as outsiders?
  • According to a new poll, 75% of Israeli Jews oppose intermarriage.
  • Will Lubavitcher Rabbi Moshe Wiener be the next Met Council CEO?
  • Angelina Jolie changed everything — but not just for the better:
  • Prime Suspect? Prime Minister.
  • Move over Dr. Ruth — there’s a (not-so) new sassy Jewish sex-therapist in town. Her name is Shirley Zussman — and just turned 100 years old.
  • From kosher wine to Ecstasy, presenting some of our best bootlegs:
  • Sara Kramer is not the first New Yorker to feel the alluring pull of the West Coast — but she might be the first heading there with Turkish Urfa pepper and za’atar in her suitcase.
  • About 1 in 40 American Jews will get pancreatic cancer (Ruth Bader Ginsberg is one of the few survivors).
  • At which grade level should classroom discussions include topics like the death of civilians kidnapping of young Israelis and sirens warning of incoming rockets?
  • Wanted: Met Council CEO.
  • “Look, on the one hand, I understand him,” says Rivka Ben-Pazi, a niece of Elchanan Hameiri, the boy that Henk Zanoli saved. “He had a family tragedy.” But on the other hand, she said, “I think he was wrong.” What do you think?
  • How about a side of Hitler with your spaghetti?
  • Why "Be fruitful and multiply" isn't as simple as it seems:
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.