Pear And Blue Cheese Soup Recipes

Steps:

• 1. Soften the diced onion and garlic in butter over low heat for 5 minutes being careful no to color.
• 2. Chop the cored pears, add to the butter mixture and heat for about 2 minutes.
• 3. 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.
• 4. 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.
• 5. My note: Any blue cheese will work. Cashel is a place in Ireland where this blue cheese is made.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butternut squash, onions, pears, tomatoes, and carrot in a large roasting pan. Drizzle olive oil on top. Season with pepper and nutmeg.
• Roast in the preheated oven until squash is easily pierced with a knife, 1 to 2 hours. Cool until squash is easily handled, about 10 minutes.
• Scoop flesh out of the squash with a spoon; place in a pot. Discard peel. Transfer roasted onions, pears, tomatoes, and carrot to the pot. Add 1 cup chicken stock. Puree mixture with an immersion blender until smooth.
• Stir remaining 1 1/2 cups chicken stock into the pot. Heat soup until warmed through, about 10 minutes. Season with salt.

Steps:

• In a Dutch oven, heat butter over medium-high heat; saute onion and garlic until tender, 7-9 minutes. Stir in flour and paprika until blended; cook and stir 2 minutes. Gradually stir in broth. Add chopped pears; bring to a boil. Reduce heat; simmer, covered, until pears are tender, about 15 minutes, stirring occasionally., Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Add cheese and pepper; cook and stir over low heat until cheese is melted, 3-5 minutes. If desired, top with pear slices.

Steps:

• Preheat broiler.
• Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow to caramelize. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.
• Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.
• Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup plates and serve with Blue Cheese Bruschetta. If preparing ahead of time, refrigerate and reheat slightly before serving.
• Preheat broiler.
• Slice loaf into finger-wide slices. Cover each slice with butter, then top with blue cheese. Place bread on cookie sheet and broil, with the door open, until the cheese begins to melt, about 30 seconds.
• Yield: 5 to 8 servings

Steps:

• Preheat oven to 400 degrees F.
• Wash produce.
• Core, peel, and quarter pears.
• Peel and seed butternut squash. Cut into 2" chunks.
• Core and quarter tomatoes.
• Using the white and light green parts only, half the leek length-wise. Slice and wash thoroughly.
• Mince garlic.
• Combine pears, squash, tomatoes, leek, garlic, oil, salt and pepper in a large bowl. Toss to coat.
• Spread evenly on a large rimmed baking sheet.
• Roast, stirring occasionally, until vegetables are tender, about 40 minutes. Let cool slightly.
• Place half the vegetables as well as 2 cups of broth in a blender and puree until smooth. Transfer to a large saucepan.
• Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in salt to taste.
• Cook the soup over medium-low heat, stirring until hot about 10 minutes.
• Garnish with cheese and chives.

Steps:

• Cut pears into a small dice, and place in a small bowl.
• Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil and toss gently and thoroughly.
• Season to taste with freshly ground black pepper. Set aside.
• Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
• Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly.
• Finish each one with a sprinkling of walnuts and serve.