Melt Soup Base Butter in a large pot over medium heat.
Add Soup Base Onion and cook until translucent, about 7 minutes.
Add Soup Base Pears and cook for another 5 minutes, until slightly softened.
Stir in Soup Base Thyme and cook for 1 minute more.
Pour in Soup Base Chicken Broth, add Soup Base Nutmeg, Soup Base Salt, and Soup Base White Pepper. Bring to a simmer and cook for 25 minutes, or until pears are very tender.
Remove from heat and carefully blend the soup until smooth using an immersion blender or in batches in a regular blender.
Return the soup to the pot and stir in Stilton Cheese until melted and well combined.
Stir in Finishing Heavy Cream.
Serve hot, garnished with Toasted Walnuts and Chives.
Ingredients
6
3 tbsp45 mLButter
1240 gYellow Onion-finely chopped
3375 gPears-Conference or Comice, peeled, cored, and diced
5 cups1.2 LChicken Broth-low sodium
1/2 tsp2.5 mLGround Nutmeg
1 tsp5 mLFresh Thyme-chopped
SaltTo taste
White PepperTo taste
5 oz140 gStilton Cheese-crumbled
1/4 cup60 mLHeavy Cream
3 tbsp45 mLToasted Walnuts-roughly chopped
1 tbsp15 mLChives-finely chopped
Equipment
Large pot
Immersion blender or regular blender
Cutting board
Knife
Instructions
Melt Soup Base Butter in a large pot over medium heat.
Add Soup Base Onion and cook until translucent, about 7 minutes.
Add Soup Base Pears and cook for another 5 minutes, until slightly softened.
Stir in Soup Base Thyme and cook for 1 minute more.
Pour in Soup Base Chicken Broth, add Soup Base Nutmeg, Soup Base Salt, and Soup Base White Pepper. Bring to a simmer and cook for 25 minutes, or until pears are very tender.
Remove from heat and carefully blend the soup until smooth using an immersion blender or in batches in a regular blender.
Return the soup to the pot and stir in Stilton Cheese until melted and well combined.
Stir in Finishing Heavy Cream.
Serve hot, garnished with Toasted Walnuts and Chives.
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