GINGER ARMUT SOUP (Slovakia)
1 soup spoon sunflower oil
2 tablespoons fresh ginger (finely chopped)
1 soup spoon shallot onion (finely chopped)
500 g of pear (divided into 4, thinly sliced after removing the core parts)
50 cl. (2 cups) unsalted chicken broth
1/2 sweet spoon salt
25 cl. (1 cup) milk (preferably half oil)
4 parsley spots
Put the sunflower oil in a pot, heat the pot in the middle fire, heat the oil. Put warm shallots and ginger onions and mix them frequently and cook for 2-3 minutes.
Separate a few of the pear slices for decoration and add the remaining slices, chicken juice and salt pan, cover the pan half-way and cook until the pear slices soften (15-20 minutes).
Take the pot from the fire and transfer the mixture to the blender vessel and mix until the puree consistency is achieved. Then empty the pot again, put the pot on a low fire, add the milk and heat the soup (should not boil). After serving the pot from the fire, pouring the soup into a soup bowl and decorating it with pear slices and parsley pieces, serve it.