| 1 | Heat oil in a wide pot and add onion and celery. |
| 2 | Cook over medium heat, stirring occasionally, until onion begins to brown. |
| 3 | Add pears and almonds and cook together lightly, about 3 minutes. |
| 4 | Add brandy or sherry and cook about 3 minutes to allow alcohol to evaporate. |
| 5 | Add stock, herbs, salt and pepper. |
| 6 | Cook 40 minutes on medium heat. |
| 7 | Set aside to cool. |
| 8 | Transfer mixture to blender or food processor and blend well. |
| 9 | Strain mixture back into saucepan and reheat, tasting and seasoning as necessary. |
| 10 | Serve hot. |
| 11 | serves 6. |
| 12 | nutritional analysis per serving: 376.6 calories; 18.4 grams total fat; (2.3 grams saturated fat); 7.1 grams protein; 38.2 grams carbohydrates; 2 milligrams cholesterol; 1,162 milligrams sodium. |
| 13 | louisville courier journal, november 12, 1996 |
