Supreme Pear Soup – and oh so easy
- Updated on Apr 05, 2018
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Pear soup with blue cheese is undoubtedly a niche recipe. If you don’t like blue cheese, then you probably won’t enjoy this recipe.
If you do like blue cheese then there’s a good chance this pear soup will blow you away.
Pear and blue cheese has long been known as one of the ultimate flavour combinations, and it’s easy to see why.
It’s sweet and salty, gentle yet acidic at the same time. I was sceptical at first, but now I’m convinced.
We highly recommend this book, the Vegetarian Flavour Bible, for anyone looking to increase their cooking knowledge.
Anytime you need inspiration for leftover ingredients, check it out and you’ll find some incredible pairings.
Pear Soup – what’s not to love?
This pear soup recipe was created by Hauke’s brother (and professional chef, Heiko), and it’s really easy.
From pot to bowl in fifteen minutes, it’s the perfect appetizer for any meal – and guaranteed to get the taste buds moving.
We found from our taste-testing that there was one thing missing from the original recipe – something with a little crunch.
As the pears in the soup are cooked and then quickly blended, they’re beautiful and soft – but need a partner. That comes in the form of walnuts.
Crumble some on top and you’ve got yet another amazing pairing going on. It’s all happening here.
Watch the cheese!
There is one thing all vegetarians (and anyone else who finds it relevant) should be aware of when cooking with cheese – many cheeses are made with rennet, juice from a calf’s stomach.
Fortunately, this horrible practice is slowly on the decline and a growing number of cheeses can be found made with microbial rennet.
Ask at a good cheese counter and the staff should be more than able to help you pick the right cheese. Your pear soup will appreciate it too.
If you’re vegetarian, and the subject of rennet surprises you, then make sure you check out the 30 Day Veggie Challenge.
It’s full of inspiration and information on how to make being vegetarian as easy and exciting as it should be.
If you’re not vegetarian but have been sitting on the fence, then we’ll say it’s the best way possible to get started. We don’t mess around.
Ingredients
Instructions
- Roughly slice the pears.
- Melt the butter in a pot and mix in the flour, stirring continuously until you have a smooth mixture.
- Add the water, cloves, cinnamon and sugar.
- Add the pear pieces and heat through until bubbling. Let it simmer for another five minutes.
- Blend (we recommend a hand blender like this).
- Crumble the blue cheese and walnuts and garnish the soup with them.
- That’s it, your pear soup is ready!
NOTES
Nutrition
Comments
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10 comments
So tasty and easy to make. Very soothing!
Awesome to hear, thanks for the comment, Lily!
Made it for lunch. I thought it was great, husband thought it was good also. I will make it again.
Awesome to hear, Kathy! Really happy about that. Thanks for writing!
Going to make for Christmas Eve dinner. My daughter always wants a chilled soup. So you leave the skin on the pears out peel first? Thanks!
Hi Susan, ah this one’s nicee :-))
You can leave the skin on, no problem! But if you want make it even more silky, go the extra mile and peel!
Happy Christmas Holiday!
husband hates cloves, what can I substitute with?
Hi Louise! I think I’d go for nutmeg, probably 1/2 – 1 tsp. I think the main flavours will still come across well then :). Enjoy!
i’m one of those people who hate blue cheese. how about substituting goat cheese?
Hi Karen! There are some nice alternatives of which I like goat cheese the best. Brie would be very cool too! Some ricotta would make this dish nicely refreshing. Now I’m curious how you liked one of those options if you try the recipe 😀