Pears, blue cheese and pancetta combine to make a delicious savory soup with a hint of sweetness. Gluten-free and easily adjusted for vegan, vegetarian and dairy-free diets.
Ingredients
- 5 ounces of thick cut pancetta, cut into ½
- 1 large onion, peeled and chopped
- 1 clove garlic, minced
- ½ pound Yukon potatoes or other waxy potatoes, peeled and cut into ½
- 1 carrot, peeled and sliced
- 1 Granny Smith apple, peeled, cored and sliced
- 5 Bosc or Bartlett pears, peeled, cored and sliced
- ½ t fresh thyme, chopped
- ½ t fresh sage, chopped
- ¼ t freshly grated nutmeg
- 1 T maple syrup
- 3 - 4 cups chicken or vegetable stock
- 1 t kosher salt, to taste
- Fresh ground pepper, to taste
- ¼ cup crumbled blue cheese
Directions
- 1Heat a heavy bottomed soup pot such as a Dutch-oven on medium high. Add the chopped pancetta and cook until crispy. Remove pancetta from the pot and drain on a paper-towel covered plate. Set aside.
- 2Drain all but a tablespoon or two of the residual oil from the pancetta from the pot. Add the onions and saute over a medium heat for about 10 minutes until they are soft, stirring frequently so they do not burn.
- 3Add the garlic, potatoes, carrot and apple to the onions and stir to combine. Cook for 10 more minutes.
- 4Add pears, herbs, maple syrup and salt and stir to combine. Add 3 cups stock and bring to a boil, reduce heat to medium-low, cover and cook for about 15 minutes, until potatoes, apples and pears can be easily pierced with a fork.
- 5Working in batches, fill your blender to about two thirds and puree the soup. If pureed soup is too thick for your liking add a little more stock. I usually use about 4 cups. You can also use an immersion stick or a food processor to blend the soup. Taste and season with salt and pepper.
- 6Serve in bowls or mugs garnished with a sprinkling of pancetta and blue cheese.
