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Pear & Gorgonzola Soup
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Description
My “Soup Series” continued: pear and gorgonzola with toasted squash seeds.
Ingredients
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 whole Sweet White Onion, Peeled And Chopped
- 1 whole Carrot, Peeled And Chopped
- 1 whole Leek, Thinly Sliced (green Part Only)
- 1 whole Celery, Chopped
- ½ whole Butternut Squash, Peeled And Chopped
- 4 whole Pears, Cored, Peeled And Chopped
- 2 sprigs Rosemary, Finely Chopped Plus Extra For Garnish If Desired
- 4 cups Vegetable Stock
- 1 cup Pumpkin Ale (or Seasonal Ale)
- 1 cup Gorgonzola
- 1 cup Heavy Cream
- 1 teaspoon Sea Salt And Pepper
- 2 Tablespoons Gorgonzola (garnish)
- 4 Tablespoons Toasted Squash Seeds (garnish)
Preparation
1. Add butter and oil to a stockpot over medium heat until butter is melted. Add in onion, carrot, leek, celery, squash, pears and rosemary and saute until softened, about 5 minutes.
2. Add in stock and ale and bring to a simmer for 20 minutes.
3. Pour the soup into a food processor or use an immersion blender and puree until smooth. Be careful – it’s hot! Return to the pot and put it back on the stove.
4. Add in 1 cup of gorgonzola and heavy cream and bring back up to temperature over medium heat. Do not bring up to a boil. Season with salt and pepper.
5. Pour into bowls and top with toasted seeds, small chunks of Gorgonzola and rosemary.
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