Today's proposal is very original, and it is sure to surprise you that this pear soup is not sweet. It is an ideal creamy soup that can be eaten either hot or cold. It will be a surprising first course, different, and very easy to prepare.
Since I tried this recipe, it has made quite a regular appearance on the dining table so I thought it may be time to share the recipe. I love pears, not excessively sweet though, and here I have combined it with some diced blue cheese, (gorgonzola will work great aswell.) The tangy flavour of the blue cheese compliments the sweetness of the pears beautifully. Crispy prosciutto, while not essential here, added a nice saltiness and crunch. Serve with crusty bread.
Prep Time: 15 minutes
Cook Time: 20-30 mins
Serves: 4
Ingredients:
4 potatoes
4 pears
500ml chicken stock
125ml milk
30g blue cheese
Instructions:
1. Heat a heavy-based soup pot on a medium-high. Add the prosciutto (if using) and cook until crispy., keeping an eye on it, as the prosciutto can go from crisp to burned quickly. Remove from the pot and place on a paper-towel covered plate and set aside.
2. Cut the potatoes and pears into chunks. Add them to the pot and cover with the chicken broth.
3. Bring to the boil and then reduce the heat and simmer until the potatoes are tender, about 10 minutes.
4. Add the blue cheese and stir until completely melted.
5. Add the milk and season with some pepper.
5. Purée with an electric mixer until creamy. Taste and season if necessary.
6. Divide soup between four soup bowls and drop a strip of crusty prosciutto into each.