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
- Food processor
- Fine mesh strainer
- Heat oil in pan.
- Add chopped onion.
- Sweat onion until soft.
- Add pears and stock.
- Bring to boil for about 10 minutes.
- Stir in paprika, lemon juice, cheese.
- Stir to melt cheese and incorporate.
- Allow soup to cool slightly.
- Puree until smooth.
- Strain soup through fine mesh strainer.
- Pour back into pan.
- Let set.
- Meanwhile caramelized pears by adding to hot butter in sauté pan.
- Cook, turning occasionally, until pears are golden.
- Place soup back on heat and heat gently,
- Ladle into small bowls.
- Add a few pears to each bowl.
- Garnish with sprigs of watercress.
What you should know
*Any strong flavored blue cheese will work (i.e., Stilton, Gorgonzola).
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