Pear and Leek Bisque2012-11-28
- Serves: 6
- Prep Time: 30m
- Cook Time: 30m
- Ready In: 60m
A sophisticated soup with a hint of sweetness, countered by the more pungent flavour of blue cheese. A delectable surprise to the palate! 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.
- 1/4 Cup Butter
- 6 Large Leeks, white only - split, rinsed and thinly sliced crosswise
- 3 Medium Potatoes, peeled and cut into 1/2 cubes
- 1 Pound Canned Halves in Naturals Juice
- 3 Cans Chicken Broth (14 Ounce Cans)
- 1 Cup Heavy Cream
- 1/4 Pound Blue Cheese, crumbled
- Chives, chopped
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.
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.
Return vegetable puree and broth mixture to saucepan; add pears and heavy cream. Cook, stirring over medium heat until soup is hot.
Transfer to tureen if desired. Sprinkle with blue cheese. Garnish with chives.
Photo Credit: Charley, Flickr