pear and blue cheese soup
(2 ratings)
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.
(2 ratings)
yield
6 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For pear and blue cheese soup
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5 ozcashel blue cheese
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6pears, cored
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1 lgonion, diced
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2 clovegarlic, chopped
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2 ptchicken stock
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2 ozbutter
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2 ozap flour
How To Make pear and blue cheese soup
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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.
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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.
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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.
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5My note: Any blue cheese will work. Cashel is a place in Ireland where this blue cheese is made.
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