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Pear and Roquefort Cheese Soup

50 min • 4 to 6 servings •
John S

50 min •     4 to 6 servings•

John S

Creamy soup garnished with caramelized pear slices and fresh greens in a bowl on a wooden countertop.

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.

Ready

………………

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

    • Set

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

    • Go!

  • 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.

    • Recommendations

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

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