Are you looking for soup that is both comforting and a little unexpected? Culinary column and head chef Paul Watters divide one’s signature Creamy pear and blue-dwarf soup – Beautifully balanced dish that combines earthy vegetables, the subtle sweetness of tiny pears and the bold blue cheese rod.
Perfect as a luxurious beginner or as a warming manager, this taste of the cooking layer with every spoon – fragrant spices, velvety cream and finish that feels both pampering and cleaned. This recipe is guaranteed that you influence guests or treat yourself cold in the evening.
Ingredients:
- 50 g blue cheese
- 1 tbsp of salt -free can
- 1 tbsp olive oil
- 2 x 415 g pears in the juice
- 3 medium -sized potatoes, peeled, rinsed and diced
- 1 onion, into cubes
- 1 carrot, cubes
- 1 celery arm, chopped
- 1 garlic clove, crushed
- 1 liter of vegetable or chicken warehouse
- ¼ teaspoon dried ginger
- ⅛ tsp minced cumin
- 1 teaspoon of curry powder
- ⅛ tsp dried coriander
- Salt and white pepper, to taste
- ¼ cup of double cream
- Fresh parsley and cream surface, to serve (optional)
- Heated bread or croutons, to serve
Method:
- Heat butter and olive oil in a large saucepan over medium heat.
- Add the onion, carrot, celery, garlic and potatoes. Bake lightly for a few minutes until it has softened.
- Mix ginger, cumin, curry powder and coriander. Cook for a minute or two until the fragrant and the vegetables are coated evenly.
- Cut the pears roughly from one tin (including juice) and add to the pan. Stir well.
- Pour in storage and lightly boil. Cook for about 30 minutes or until the vegetables are gentle.
- Mix the soup with a hand blender until smooth. Mix the double cream and season with salt and white pepper to taste.
- Open another pear tin. Add the juice to the soup more sweetness and loose. Slice the pears and place on the decoration.
- Crush the blue cheese into the soup and whisk until it is completely melted and included.
- Pour the soup into warm bowls. At the top, sliced pears, chicks cream and a branch of fresh parsley if desired.
Serve with warm shell bread or crutons – and enjoy!
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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Post -spring recipes: Creamy pear and blue cheese soup first appeared in Ravish magazine.
