ingredients required :

1 large pineapple, ripe, leaves reserved, peeled, cored, and cut into chunks
3 pears, peeled, halved, and cored
2 cups cooled camomile tea
1/2 cup fragrant dessert wine (recommended: Muscat de Beaumes de Venise or Sauternes)
Honey
Freshly squeezed lemon juice

Cooking Recipe:

In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.

Ingredients:
White onions - 6 (sliced)
Beef stock - 8 cups
Water - 1 cup
Hamburger buns - 5
Parmesan cheese - 10 teaspoons
Provolone cheese - 10 slices
Salt - 2 to 3 teaspoons
Black pepper - 1/4 teaspoon
Oil - 3 tablespoons
Garlic powder - 1/2 teaspoon

Recipe:
Heat oil in large pot to medium heat. Saute the onions for 8 to 10 minutes until they're soft.

Add in beef stock, water, garlic powder, salt, and black pepper. Bring to a boil. When boiling, reduce heat and simmer (low fire) for 45 minutes.

Separate the hamburger buns top and bottom. Cut the crown off the top half, so top and bottom are same size. Then bake at 325F for about 20 minutes. These are your croutons.

When the soup is done, spoon 1 cup into an oven-safe bowl, and place a crouton on top. Lay a slice of provolone cheese on top, and sprinkle 1/2 teaspoon of parmesan cheese over the provolone.

Turn the heat of oven (don't spill oil in it, or it may smoke up) to broil and cook the soup for 5 minutes or so until cheese is melted, and turning golden. Spread another 1/2 teaspoon parmesan on top and serve.