Pear and Blue Cheese Soup

Melanie B

By
@MelBelle

I took a trip to Ireland November 2011. I picked up this cookbook called A taste of Killarney, compiled by Jane Bergin. This recipe is from Hannigan's Bar & Restaurant, Chef Jason Barry.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

5 oz
cashel blue cheese
6
pears, cored
1 large
onion, diced
2 clove
garlic, chopped
2 pt
chicken stock
2 oz
butter
2 oz
ap flour

Step-By-Step

1Soften the diced onion and garlic in butter over low heat for 5 minutes being careful no to color.
2Chop the cored pears, add to the butter mixture and heat for about 2 minutes.
3Stir in the flour to make a roux. Cook for about 1 minute. Add the chicken stock and stir until smooth. Bring to a boil and simmer for 20 minutes.
4Crumble the Cashel blue cheese and hold a little back for garnish. Add cheese to the liquid. To serve, sprinkle remaining cheese over the top.
5My note: Any blue cheese will work. Cashel is a place in Ireland where this blue cheese is made.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Fruit
Regional Style: Irish