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1
Preheat the oven to 350.
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2
In a medium saucepan, combine the Sauternes, sugar, cinnamon stick, caraway, a pinch of salt and 2 3/4 cups of water.
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3
Bring just to a boil, stirring to dissolve the sugar.
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4
Add the Asian pear halves, cover and poach over moderately low heat, turning occasionally, until barely tender, 25 to 30 minutes.
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5
Remove from the heat and let cool completely.
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6
Core the pears and cut them into 12 wedges each.
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7
Return the pear wedges to the poaching liquid.
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8
Meanwhile, on a rimmed baking sheet, toss the bread cubes with the olive oil and season with salt.
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9
Bake for about 10 minutes, until just crisp; let cool.
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10
In a large saucepan, melt the butter.
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11
Add the napa cabbage and a generous pinch of salt and cook over moderately high heat, stirring occasionally, until wilted, 12 minutes.
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12
Add the vegetable stock and 6 cups of water and bring to a boil.
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13
Simmer over moderately high heat, stirring occasionally, until the cabbage is very tender, 10 to 12 minutes.
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14
Working in batches, puree the cabbage soup with the creme fraiche in a blender until smooth.
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15
Strain the soup through a fine sieve into a clean saucepan.
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16
Bring the soup just to a boil and simmer over moderate heat, stirring often, until reduced to 8 cups, about 7 minutes.
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17
Season the soup with salt.
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18
Ladle the soup into shallow bowls.
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19
Using a slotted spoon, add the poached pears to the bowls.
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20
(The poached pear liquid can be served with sparkling water as a spritzer.)
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21
Garnish with the pumpernickel croutons, julienned cabbage and diced Gruyere, drizzle with mustard-seed oil and serve.
