Pear, Port, Potato & Stilton Soup

Name: Pear, Port, Potato & Stilton Soup
Yield: 4-6
Ingredients: 2 tbsp butter; 3 Bosc or Bartlett pears, peeled, cored and chopped; 1/2 cup white Port; 6 cups chicken or vegetable stock; 1 cup onion, chopped; 3 leeks, white part only, cleaned and chopped; 1/4 cup celery, chopped; 2 cups Yukon Gold potatoes, peeled and chopped; 1/4 cup whipping cream; salt and freshly ground pepper; 4 oz Stilton cheese, crumbled

zimmysnook

Rated 2.7 stars by 3 users

Servings

4-6

Felt like autumn today and it was time to start making soup to share with my mother & father. So, I kicked off soup season with their favorite soup recipe… Pear, Port, Potato & Stilton*! Served with a shot of white port to really warm your insides!

Ingredients

2 tbsp butter
3 Bosc or Bartlett pears, peeled, cored and chopped
1/2 cup white Port
6 cups chicken or vegetable stock
1 cup onion, chopped
3 leeks, white part only, cleaned and chopped
1/4 cup celery, chopped
2 cups Yukon Gold potatoes, peeled and chopped
1/4 cup whipping cream
salt and freshly ground pepper
4 oz Stilton cheese, crumbled

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Directions

Melt butter in a skillet on medium heat. When butter sizzles add pears and cook for 7 to 10 minutes or until tender and browned. Add Port and bring to boil. Reserve Port and pears.
Add stock to large pot. Add onion, leeks, celery and potatoes. Bring to boil on medium heat. Reduce heat to low, cover and simmer for 15 minutes or until all vegetables are tender. Add pears and Port and cook together 5 more minutes.
Purée in food processor or blender until smooth. Return to pot, add cream, season with salt and pepper and simmer together for 5 minutes to blend flavors.
Serve topped with cheese.