Cream soup with pears and blue cheese

Ingredients

• 2 l Homemade chicken stock
• 800 g Celeriac, peeled, finely chopped
• 130 g Blue cheese, crumbled
• 2 3/4 tbsp Butter, unsalted
• 2 pcs Bosc pears, cored, peeled and finely chopped
• 1 pcs Onion, chopped
• 2 tsp Thyme, fresh, chopped
• 1 clove Garlic
• 1/2 tsp Fresh ground salt
• 1/2 tsp Black pepper, ground

Method

1. Melt butter in sauce pot over medium heat.
2. Add garlic, onion, and thyme; cook for 5 minutes or until onion is tender.
3. Add pears and celeriac then cook for 5 minutes or until golden light.
4. Add stock and bring to a boil; reduce heat to medium and simmer for 20 minutes.
5. Set aside to cool for 5-6 minutes.
6. Add cheese and stir to combine; place 3/4 of mixture in food processor and pulse until smooth. Reserve the remaining for garnishing.
7. Place the soup in sauce pot and heat over medium-high heat or until heated through.
8. Season with salt and pepper then serve.