Rose and pear soup

Ingredients:

1 tablespoons unsalted butter
2 ripe pears, peeled, cored and diced
1/2 tablespoon granulated sugar
1/8 teaspoon ground ginger
salt & pepper, to taste
1 cups chicken broth
1 tablespoons sliced almonds, toasted
1/2 cup half and half
1/8 cup edible rose petals

Method:
Melt the butter in a large saucepan. Add the pears and sauté, tossing often, until golden on all sides. Add the sugar, ginger and salt and pepper and stir to combine. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes to meld the flavors.
Transfer the broth mixture to a blender and add the toasted almonds, half and half and 1/4 cup of the rose petals. Puree the soup until smooth.
Chill the soup thoroughly before serving. Garnish with the remaining rose petals.

A delicate soup but with strong effects...