Home & Cuisine

Cream soup with pears and blue cheese

  • 2000 ml vegetable or chicken stock
  • 800 g celeriac, peeled, finely chopped
  • 130 g blue cheese, crumbled
  • 2.8 tbsp butter, unsalted
  • 2 pcs bosc pears, cored, peeled and finely chopped
  • 1 pcs onion, chopped
  • 2 tsp thyme, fresh, chopped
  • 1 clove garlic
  • 1/2 tsp fresh ground salt
  • 1/2 tsp freshly ground black pepper

  1. Melt butter in sauce pot over medium heat.
  2. Add garlic, onion, and thyme; cook for 5 minutes or until onion is tender.
  3. Add pears and celeriac then cook for 5 minutes or until golden light.
  4. Add stock and bring to a boil; reduce heat to medium and simmer for 20 minutes.
  5. Set aside to cool for 5-6 minutes.
  6. Add cheese and stir to combine; place 3/4 of mixture in food processor and pulse until smooth. Reserve the remaining as garnishing.
  7. Place the soup in sauce pot and heat over medium-high heat or until heated through.
  8. Season with salt and pepper then serve.

Good points

  • Very high in vitamin B6
  • High in calcium
  • High in vitamin C

Preparation time: 40 min
Portions: 6
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 207.95 kcal
Carbohydrates: 14.63 g
Cholesterol: 45.5 mg
Sugar: 2.96 g
Protein: 6.94 g
Fat: 12.03 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com