Stilton Cheese and Pear Soup



I don't recall the origin of this recipe - but it is wonderful and one of my daughter's favorites.



4 Tablespoons sweet butter (unsalted) 2 cups vegetable or chicken stock (unsalted)
2 stalks of celery, minced 2 more cups of stock
1 large sweet onion, minced lb grated Monterrey Jack Cheese
2 leeks, bulbs only, minced 2 cups heavy cream
2 cloves roasted garlic, minced lb diced Stilton (or Maytag Blue) cheese
cup flour 3 ripe pears, peeled, chopped and in acidated water (to keep from turning brown)

Saute celery, onion, leeks and garlic in butter until soft. Sprinkle with the flour and cook 2 minutes, stirring occasionally. Gradually add the first two cups of the stock, stirring constantly. Process in food processor until pureed.

Add 2 more cups of stock, the Monterrey Jack and the cream - heat through - don't boil or the cream will curdle. At this point, you can chill the soup. Place the diced Stilton and the diced pears in the bottom of 8 bowls. Ladle in hot or chilled soup (I like it best hot).