Okay, folks, let's be honest. Sometimes my culinary adventures are less "Masterchef" and more "Nailed It!" But today, I'm here to confess to a surprising victory: Pear & Blue Cheese Soup. Yes, you read that right. I know, it sounds like something a food critic would reluctantly eat on a dare, but trust me on this one.
The inspiration? A rogue pear, looking sadly forlorn in the fruit bowl, a chunk of blue cheese nearing its expiration date, and a deep-seated desire to avoid leaving the house. (Don’t judge me, we’ve all been there.) I figured, why not throw them together and see what happens? Turns out, culinary alchemy is real, and it tastes like a luxurious hug in a bowl.
The pear's sweetness beautifully tempers the blue cheese's sharpness, creating a flavour profile that's both comforting and intriguing. It’s the kind of soup that makes you contemplate life’s big questions, like, "Why haven’t I been eating this every day?" and "Can I get away with wearing pajamas to the grocery store tomorrow?"
The process was surprisingly simple: sauté some onions, add the pears, broth, and a generous dollop of blue cheese, then blend until smooth. A drizzle of cream and a sprinkle of chopped walnuts for garnish, and voila! Instant gourmet.
So, if you find yourself staring blankly into your fridge, wondering what culinary masterpiece you can conjure from the leftovers, consider this your official invitation to embrace the Pear & Blue Cheese Soup revolution. It's quirky, it's delicious, and it proves that sometimes, the best things in life (and lunch) are born out of a little bit of fridge-diving boredom. Now, if you'll excuse me, I have a second bowl to savour.
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 and a drizzle of olive oil. Add a small scattering of some more crumbled blue cheese (if desired).
