This soup is so good. The Blue Cheese does not over power the soup. This will make 6 two cup servings.
2 tablespoons butter
2 tablespoons brown sugar
6 pears, peeled, cored and cut into 1 inch pieces
1 onion, diced
2 cloves garlic, chopped
1/2 teaspoon thyme, chopped
3 cups vegetable broth or chicken broth
1/2 pound potato, peeled and diced
4 ounce blue cheese, crumbled
1/2 cup cream or half and half or milk
salt and pepper to taste
Step 1: Melt the butter in a large sauce pan over medium-high heat, add the brown sugar and cook until bubbling before adding the pears and cooking until tender and lightly browned, about 5-7 minutes. (Note: If you do not have a very large pan, you may have to do this in batches so that the pear pieces do not overcrowd and steam rather than caramelize.)
Step 2: Add the onion and cook until tender, about 3-5 minutes.
Step 3: Add the garlic and thyme and cook for another minute.
Step 4: Add the broth, cream and potato, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes before pureeing in a blender or food processor.
Step 5: Turn off the heat, return the soup to the pan, mix in the blue cheese, let it melt, mix in the cream and season with salt and pepper to taste.