Pear Soup with Bleu Cheese Bruschetta
6 Bosc Pears
3 tablespoons fresh lemon juice
3 tablespoons unsalted butter
1 tablespoon minced fresh sage leaves
1/2 cup packed golden brown sugar
Gray salt or regular sea salt
Bleu cheese bruschetta (recipe below)
Peel, halve and core the pears. then, in a large bowl, toss the pears with the lemon juice to prevent oxidization.
Melt the butter in an ovenproof skillet over medium-low heat and let cook until the butter begins to brown. Add the sage to the butter and allow to caramelize. Then add the brown sugar and a pinch of salt. Add pears and roll them around to coat thoroughly.
Put the skillet with the pears in the broiler, stirring occasionally, until pears are light brown, about 15 minutes.
Once the pears are cooked, puree them with the brown butter mixture in a blender until smooth. Pour into soup bowls and serve with the bleu cheese bruschetta. You can even crumble a few pieces of the bleu cheese right on top of the soup for a nice zesty bite.
(Tip: If preparing ahead of time, refrigerate the soup and reheat slightly before serving.)
Bleu Cheese Bruschetta
1 loaf of raisin bread
4 tablespoons unsalted butter, softened
1/2 cup crumbled bleu cheese, crumbled
Preheat broiler. Slice loaf into 3”-4” slices. butter each side, then top with bleu cheese.
Place bread on baking sheet and broil with door open until cheese begins to melt, about 30 seconds. Serve with the soup.
Approximate Nutritional Values: http://www.food.com/recipe/curried-pear-soup-336495