Pear and Leek Bisque

Summary

A sophisticated soup with a hint of sweetness, countered by the more pungent flavour of blue cheese. A delectable surprise to the palate!

Recipe Story

I got this recipe from someone I'd met once in Montreal many years ago. I was with a friend visiting and upon being invited to stay for dinner, this was the appetizer which was served. I've been making it ever since.

Recipe Details

Serves: 6
Difficulty: Moderate
Prep: 30 Minutes
Cook: 30 Minutes
Budget: $11-25

Ingredients

1/4 cup butter
6 large leeks, white only - split, rinsed and thinly sliced crosswise
3 medium potatoes, peeled and cut into 1/2 inch cubes
1 lb. canned pear halves in natural juices
3 14 oz. cans chicken broth
1 cup heavy cream
1/4 lb. blue cheese, crumbled
chopped chives for garnish

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Directions

1. In large saucepan, over medium-high heat, melt butter. Add leeks and saute 3 minutes. Add potatoes and saute one minute. Drain pear liquid into saucepan with vegetables, add chicken broth. Bring to boil, reduce to simmer, cover for 20 minutes.
2. Meanwhile, in food processor or blender, puree pears; pour into small bowl. Strain soup through sieve into large bowl. Place vegetable mixture from sieve into food processor or blender - puree.
3. Return vegetable puree and broth mixture to saucepan; add pears and heavy cream. Cook, stirring over medium heat until soup is hot.
4. Transfer to tureen if desired. Sprinkle with blue cheese. Garnish with chives.