Pear and Roquefort Cheese Soup

This soup is a great appetizer as an introduction to a special meal. I always like something a little different for setting the stage for a great meal. I often refer to this as the “married couple”. The bleu cheese old, biting and set in his ways and the pear curvaceous, sweet and pleasant.


  • 2 Tbsp sunflower oil
  • 1 medium onion, chopped
  • 3 pears, peeled, cored, and chopped
  • 14 oz vegetable stock
  • ½ tsp paprika
  • juice of ½ a lemon
  • 6 oz Rouquefort cheese*
  • salt and ground black pepper
  • watercress sprigs for garnish


  • ¼ cup butter
  • 2 pears, halved, cored and cut into ¼ inch wedges


  • Heavy bottom sauce pan
  • Sauté pan
  • Ladle
  • Food processor
  • Fine mesh strainer


  1. Heat oil in pan.
  2. Add chopped onion.
  3. Sweat onion until soft.
  4. Add pears and stock.
  5. Bring to boil for about 10 minutes.
  6. Stir in paprika, lemon juice, cheese.
  7. Stir to melt cheese and incorporate.
  8. Allow soup to cool slightly.
  9. Puree until smooth.
  10. Strain soup through fine mesh strainer.
  11. Pour back into pan.
  12. Let set.
  13. Meanwhile caramelized pears by adding to hot butter in sauté pan.
  14. Cook, turning occasionally, until pears are golden.
  15. Place soup back on heat and heat gently,
  16. Ladle into small bowls.
  17. Add a few pears to each bowl.
  18. Garnish with sprigs of watercress.

What you should know

*Any strong flavored blue cheese will work (i.e., Stilton, Gorgonzola).

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Re: Pear and Roquefort Cheese Soup

I made this for Valentines’ day as a middle course between the Seared scallops with Sweet chili sauce and the Rack of Lamb with Balsamic, Rosemary, and Pink Peppercorn Glaze. These dishes went together beautifully.

Also this is a sophisticated soup that is ideal for dinner parties. It’s rich but a little bit goes a long way.

Re: Pear and Roquefort Cheese Soup