Cream of Pear & Spinach Soup

Bon Vivant Market-Smithfield & Suffolk

Cream of Pear & Spinach Soup

Soups of Winter Select Wine Guild January 07

2 tablespoons butter or mild vegatable oil (corn or peanut)

3 large leeks (whites plus 2" of green)

1 bunch of celery with leaves, chopped

1 1/2 pounds fresh spinach including stems

5 cups veggie stock

1 pound fresh pears, peeled, cored and coarsely chopped

4 ounces blue cheese

1/2 cup heavy cream

1/4 cup sour cream

In skillet melt butter. Saute leeks until they soften. Add celery and saute an additional 5 minutes.

Add spinach to skillet and cover. Turn down heat and steam until spinach wilts.

In large soup pot bring 1 cup of stock to boil. Add pears and simmer until the pears are tender.

Transfer spinach, pears and the poaching liquid, to food processor and puree.

When smooth add to soup pot with remaing 4 cups of veggie stock. Heat until hot throughout.

Add blue cheese, wisk frequently until smooth.

Then add heavy cream and sour cream, wisking until smooth.

Heat soup but don't allow to boil after the cheese has been added.

Enter content here