Preparation time: 10 minutes
Chilling time: 48 hours
Cooking time: 15 minutes

Preparing the soup

1. Place the shallots, garlic, butter, and oil in a saucepot. Cook over low heat for 5 minutes, stirring occasionally.
2. Add the stock and cream; reduce by half.
3. Add the spinach and arugula. Cook on low heat for 3 minutes.
4. Remove from the heat and season with salt. Cover the top of the pot with plastic wrap and set aside for 5 minutes. (This will allow the ingredients to steep and obtain maximum flavor.)
5. Place into a blender; puree at high speed for 2 minutes until the mixture is completely smooth. Adjust the seasoning and finish with 2 tablespoons of lemon juice.

Preparing the pears

1. Place the sugar, wine, and saffron in a saucepot. Bring to a boil and reduce by half.
2. Add the pears and remove from the heat. Cover with plastic wrap and place in the refrigerator for 48 hours.

To serve

1.  Place a nice wedge of saffron-poached pear in the middle of a warm soup bowl.
2. Pour warm soup around it.