Stilton, pears pair well in creamy potato soup
Posted on Wednesday, October 1, 2008
Pears and Stilton cheese are a classic combination, and they pair nicely in this creamy soup of pureed potatoes and vegetables. The soup can be prepared a day ahead, then reheated and finished with the pears just before serving. Creamy Stilton Soup With Sauteed Pears Soup: 5 tablespoons butter 2 cups chopped leeks, white and light green parts only (about 3 medium leeks ) 1 cup coarsely chopped celery 2 pounds (about 4 medium ) red or Yukon Gold potatoes, peeled and cut into 1 / 2-inch cubes 6 cups chicken stock 1 / 2 teaspoon crushed dried rosemary OR 1 1 / 2 teaspoons chopped fresh rosemary 10 ounces crumbled Stilton or other blue cheese 1 / 2 cup half-and-half Kosher salt, to taste Pears: 2 Bartlett pears, ripe but not too soft 2 tablespoons butter 1 / 2 teaspoon granulated sugar 1 / 4 teaspoon crushed dried rosemary OR 3 / 4 teaspoons chopped fresh rosemary Fresh rosemary sprigs, for garnish To make the soup: In a large, heavy pot over medium heat, melt the butter. Add leeks and celery, then saute until softened, about 5 minutes. Add potatoes, chicken stock and rosemary. Bring to a simmer, reduce heat and cook, uncovered, until vegetables are very tender, 20 to 25 minutes.
To prepare the pears: Peel pears, halve them lengthwise, then core them. Cut each half into 1 / 2-inch-thick slices.
In a medium skillet over medium heat, melt butter. Add pear slices and cook until golden brown on the underside, 3 to 4 minutes. Sprinkle pears with sugar, then turn and cook until golden brown on the other side, 2 to 3 minutes more. Sprinkle pears with rosemary. Set aside.
Transfer soup to a blender or food processor, in batches if necessary, and puree. Return soup to pot and set over low heat. Whisk in cheese until it melts, then whisk in half-and-half. Heat another minute, then season with salt.
To serve: Ladle soup into bowls and garnish with 2 to 3 pear slices and a rosemary sprig.
Makes 6 servings. Recipe from Sunday Soup by Betty Rosbottom (Chronicle Books, 2008 ).
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