Pear and Almond Milk Soup | IDDSI Level 4–5 Autumn Recipe

IDDSI Level 4–5 (Pureed / Minced and Moist) | 20 minutes prep, 45 minutes cooking | Easy

Pear and almond milk soup (雪梨杏仁奶湯, syut lei hang yan naai tong) blends the Cantonese tradition of lung-moistening autumn soups with a creamy milk soup approach — snow pear and sweet and bitter almonds simmered until soft, then blended with whole milk to produce a smooth, gently sweet, ivory-coloured soup fragrant with almond. In Cantonese wellness tradition, snow pear is prized for replenishing moisture and soothing the lungs during dry autumn weather. The blended version achieves IDDSI Level 4 (Pureed); retaining small pear particles produces IDDSI Level 5.

Ingredients (2–3 servings)

• 2 snow pears (peeled, cored, cut into small chunks)
• 30g sweet almonds / nan xing (南杏; soaked 2 hours)
• 10g bitter almonds / bei xing (北杏; soaked 2 hours — do not exceed this amount)
• 400ml whole milk
• 600ml water
• 20g rock sugar (adjust to taste)
• 1 teaspoon cornflour / cornstarch (optional, for texture adjustment)

Method

1. Soak both types of almond in water for 2 hours; drain. Peel, core and chop the pears into small chunks.
2. Bring water to medium heat; add both almonds and simmer 20 minutes until softened.
3. Add pear chunks; continue simmering 15 minutes until the pear is fully soft.
4. Add rock sugar; stir until dissolved. Remove from heat; cool slightly.
5. Transfer soup solids and liquid to a blender; add milk. Blend 60 seconds until completely smooth — this produces IDDSI Level 4.
6. Reheat gently; if additional thickening is needed for IDDSI Level 4 compliance, stir in cornflour mixed with a little cold milk.
7. For IDDSI Level 5: blend 30 seconds only, retaining small pear particles (under 4mm); strain to remove any particles larger than 4mm.

Texture Test

IDDSI Level 4 confirmation: Spoon a portion onto a tilted plate — it should flow slowly without free-flowing; a fork held over the soup should not allow the liquid to drip through the tines; pressing the back of a fork into the soup should reveal no lumps or particles.

IDDSI Level 5 confirmation (particulate version): Any retained particles should be under 4mm and should crush completely with gentle fork pressure.

Safety Notes

⚠️ Bitter almond quantity — Bitter almonds (北杏, bei xing) contain amygdalin and must not be consumed raw or in large quantities. Do not exceed 10g per batch; always soak thoroughly and cook fully. Consult a physician or dietitian before use if the individual has specific health conditions.

⚠️ Milk allergy and lactose intolerance — Substitute with oat milk or soy milk for lactose intolerance or dairy allergy. Texture and behaviour remain similar; flavour profile will differ slightly.

⚠️ Texture on cooling — This soup thickens as it cools due to starch from the pear and milk protein. Reheat and stir thoroughly before serving; re-confirm IDDSI level at serving temperature.

Sourcing in Hong Kong

• Snow pear (雪梨): Wet market fruit stalls and supermarkets; choose firm pears with smooth skin and good weight indicating high water content; Korean nashi pear is an effective substitute
• Sweet and bitter almonds (南北杏): Supermarket Chinese medicine sections or wet market dried goods stalls; typically sold pre-mixed in 100g packs; store remainder in an airtight container

Nutrition

Approximately 180 kcal per serving (28g carbohydrate, 7g protein, 5g fat). Snow pear provides vitamin C and dietary fibre; milk contributes calcium, protein and fat-soluble vitamins; almonds add vitamin E and heart-healthy fats. The moderate calorie content and appealing flavour profile make this a suitable between-meal supplement for elderly individuals with poor appetite.

Cultural Note

In Cantonese dietary culture, snow pear is synonymous with autumn wellness — its moistening properties are regarded as the natural antidote to the dry air of autumn in southern China. The pairing of snow pear with sweet and bitter almonds appears across Cantonese dessert soups and therapeutic broths. Adding milk is a contemporary adaptation that creates a smoother texture and better protein content, making the tradition accessible to elderly residents who require texture-modified diets.