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 | ¼ lb grated Monterrey Jack Cheese |
| 2 leeks, bulbs only, minced | 2 cups heavy cream |
| 2 cloves roasted garlic, minced | ½ lb diced Stilton (or Maytag Blue) cheese |
| ¼ 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).