Gorgonzola soup with sherry pears

Name: Gorgonzola soup with sherry pears
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 big pear; 1/8 l cream sherry; 2 Onions; 2 stalks of celery; 50 g Butter; 1/2 l Chicken stock (instant; alternatively vegetable broth); 125 g Gorgonzola cheese; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 big pear
1/8 l cream sherry
2 Onions
2 stalks of celery
50 g Butter
1/2 l Chicken stock (instant; alternatively vegetable broth)
125 g Gorgonzola cheese
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Wash the pear, quarter it and cut out the core. Cut quarter into pieces. Pour sherry over the pears and put aside. Peel onions and chop finely. Clean and wash the celery and cut into small cubes.
2
Melt butter in a pot. Sauté the celery in it. Take out 2 tablespoons and put aside. Add the onions to the celery and fry briefly. Pour on the stock, bring to the boil and simmer covered for about 25 minutes. Mash cheese with a fork and mix with cream. Pour the stock through a sieve, collecting the liquid. Bring the stock, cheese-cream sauce and pears with the sherry to the boil. Let everything simmer for about 5 minutes. Season to taste with salt and pepper.
3
Mash cheese with a fork and mix with cream. Pour the stock through a sieve, collecting the liquid. Bring the stock, cheese-cream sauce and pears with the sherry to the boil. Let everything simmer for about 5 minutes. Season to taste with salt and pepper. Fill the soup into small bowls, sprinkle with celery pieces and serve. Served with baguette