Buttermilk Pear Soup From Mecklenburg-Western Pomerania

1. chop the crust of the rolls so that the brown crust does not darken the soup. Coarsely chop the rolls, put them in a saucepan, pour the buttermilk over them and soak for 10 min.

In the meantime, roast the almond kernels in a frying pan or in the oven until they are golden. Peel and core the 3 pears, cut them into small pieces and sprinkle with the juice of one lemon.

3 Mix the buttermilk and the soaked bread pieces together. Grate the zest of half a lemon and add to the mixture. Add the cinnamon sticks, granulated sugar and pear pieces, stir briefly and heat. After everything has come to a boil once, pull the saucepan off the heat and remove the cinnamon sticks.

Whisk the soup with a blender until smooth and let it bubble up again briefly, stirring throughout.

Wash the remaining pear, but do not peel it. Then quarter, core and cut into narrow, fan-like slices.

Stir the brown sugar with cinnamon and put in a small bowl form.

5. To serve, fill the soup into a tureen. Place the cinnamon-sugar, pear slices and almond flakes in separate bowls, so that everyone at the table can add their own touches. If you want to serve individual plates, first sprinkle a little bit of cinnamon-sugar and then a few flaked almonds over the soup. Then place a small fan of pears

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