Start cooking soup the day before. Peel the pears, remove the core and cut into small pieces. Pour over the pear juice and cook until tender. It usually takes 20-25 minutes. After that, cool the pears directly in the "broth" and put them in the refrigerator for at least 6 hours. The next morning, we purify the resulting billet for soup and pass it through a sieve to clear our conscience. Add 5 tablespoons of cream, mix, and our soup is ready.