Chilled Champagne Pear Soup

For those of you who have been asking for the recipe for the Chilled Champagne Pear Soup here it is:

8 pears, peeled cored, cubed
24 oz. pear nectar
1/2 c. sugar
8 oz. cream cheese
1 c. heavy cream
1 c. champagne
1 1/2 c. raspberries

Place pears in a food processor or blender; process until smooth.

Add nectar, sugar, cream cheese, heavy cream and champagne; process until well blended. Pour into medium bowl; cover and chill.

When ready to serve, place raspberries in food processor. Process until smooth. Strain and set aside.

Spoon soup into individual serving bowls (we used glass punch cups). We drizzled the raspberry puree in the shape of a heart.

Enjoy!