Serves 4-6


3 Tablespoons        Butter (can use the low fat kind as well)

2 Cups                   Onion – Chopped

1 Cup                    Carrots – Chopped fine

1 Cup                    Celery – Chopped fine

3 Medium               Local Pears  – Cored and Sliced (about 4 cups)

5 Cups                   Low Sodium Chicken Broth (or homemade stock)

2 Tbls                    Apple Jack or Calvados Liquor or Pear Liquor

½ tsp                    Dried Marjoram  (crumbled) (may sub- pinch sage or thyme)

½ tsp                    Course Salt

Pinch                     Ground White Pepper

2 Cups                   Diced Cooked Chicken

1 tsp                      Cider Vinegar (optional)


Making a Roux for thickening your soup.

4 tablespoons butter

6 tablespoons flour


Heat butter over medium heat and then add your flour whisking vigorously. When mixture starts to bubble, reduce heat and let cook, whisking occasionally until it is toasty brown and nutty aroma about 3-5 minutes .

Roux can be used immediately to thicken liquid that is at or below room temp. To thicken soup it is best to allow roux to cool to room temp or refrigerate before use.  It is easier to make ahead.  It will keep in refrigerator tightly wrapped for a month.

To Make Soup

Melt 3 Tbls of butter in heavy large sauce pan over medium high heat.  Add  onion and Sauté for about 5 minutes until the onions become tranlucent.  Add carrot, celery and continue to sauté until vegetables are tender about 5-7 minutes.  Add pears and sauté for another 2 minutes,   Add in the Chicken Broth, apple jack liquor, marjoram, salt and pepper.  Turn heat up to medium high til just about boils and add 2 tablespoons of your roux at a time and cook until  soup thickens.   Stir in Diced Cooked Chicken.  Taste and adjust seasoning.  Add cider vinegar if soup tastes too sweet.


Garnish with Pepita’s (toasted pumpkin seeds)