A caramelized pear soup with barely of cheese, where the mixture of sweet and salty will make your palate and your mind fly with how heavenly it is!
It’s time for one more warm and comforting bowl of soup for these cold winter days! initially, this pear and cheese soup may sound a touch strange, but the mixture of pears and cheese may be magical; the trick is to watch out to not overpower the fragile taste of the pears with the strong flavor of the cheese. This soup begins by caramelizing the pears in butter and sugar to extend the sweetness of the pears and convey out more of their flavors. From there, the recipe is more or less a straightforward soup recipe during which some onions, garlic, and thyme are cooked before adding the broth together with some potatoes to form the soup a touch thicker. The pears are boiled over an occasional heat until they’re tender, then mashed, and also the cheese is added together with some cream. I need to say that the sweet pear and bleu combo is completely fantastic and works incredibly well during this soup! pretty much as good because the soup is, it benefits from the saltiness of a side of crispy fried bacon or bacon; a requirement in my books! However you create it, this soup is pure food that may warm your soul through the death of winter.
Caramelized Pear and Blue Cheese Soup
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 6(2 cup servings)
A caramelized pear soup with a hint of blue cheese where the combination of sweet and savory will blow your taste buds and your mind away with how heavenly good it is!
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 6 pears, peeled, cored, and cut into 1-inch pieces
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon thyme, chopped
- 3 cups vegetable broth or chicken broth
- 1/2 pound potato, peeled and diced
- 4-ounce blue cheese, crumbled
- 1/2 cup cream or half and half or milk
- salt and pepper to taste
- Melt the butter in a large saucepan over medium-high heat, add the brown sugar and cook until bubbling before adding the pears and cooking until tender and lightly browned, about 5-7 minutes. (Note: If you do not have a very large pan, you may have to do this in batches so that the pear pieces do not overcrowd and steam rather than caramelize.)
- Add the onion and cook until tender, about 3-5 minutes.
- Add the garlic and thyme and cook for another minute.
- Add the broth, cream, and potato, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes before pureeing in a blender or food processor.
- Turn off the heat, return the soup to the pan, mix in the blue cheese, let it melt, and season with salt and pepper to taste.
Note: I like a mild blue cheese for this like a gorgonzola dolce which is younger gorgonzola that is milder and creamier than fully aged gorgonzola but any blue cheese will work so use your favorite.
Note: Add the blue cheese a bit at a time, you want its flavor to be present in the soup but not to overpower the pears delicate flavor.
Option: Garnish with crispy fried pancetta or bacon. (This is a must in my books as the salty pancetta perfectly complements the creamy, sweet and savory soup!)
Nutrition Facts: Calories 291, Fat 10.7g (Saturated 6.7g, Trans 0), Cholesterol 28mg, Sodium 499mg, Carbs 46.5g (Fiber 7.8g, Sugars 25.4g), Protein 6g