Ingredients
Method
1.Preheat oven to 120°C. Oil a wire rack and place over an oven tray.
2.Use a mandoline or V-slicer to slice 1 unpeeled pear as finely as possible. Arrange sliced pear in a single layer on tray. Sprinkle with sugar. Bake 1 hour 20 minutes, until pear is dry and crisp.
3.Meanwhile, peel, core and chop remaining pears. Heat oil in a large saucepan on medium. Saute fennel and leek 6-8 minutes, until tender. Add pear and thyme and cook, stirring, 1-2 minutes.
4.Add stock, 1 cup water and bay leaf. Increase heat and bring to boil. Reduce heat and simmer 10-15 minutes, until fennel is soft.
5.Discard bay leaf. Using a stick blender, process soup until smooth. Reheat gently. Season to taste. Serve topped with pear crisps, fennel fronds and a drizzle of oil.