Pear and Blue Cheese Soup
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Soften the diced onion and garlic in butter over low heat for 5 minutes being careful no to color.
Chop the cored pears, add to the butter mixture and heat for about 2 minutes.
Stir 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.
Crumble the Cashel blue cheese and hold a little back for garnish. Add cheese to the liquid. To serve, sprinkle remaining cheese over the top.
My note: Any blue cheese will work. Cashel is a place in Ireland where this blue cheese is made.