Roasted Pear and Stilton Soup
· 1 onion, diced
· 3 ribs of celery, diced
· 1 clove garlic, chopped
· 3 sprigs thyme
· 3 allspice berries
· 4 pears - 2 raw, 2 roasted
· ½ c. white wine
· 3.5 c. stock
· 4 oz. stilton
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Preheat the oven to 450 degrees. Take 2 pears, peel and quarter them, and rub them with olive oil and roast on the top rack of the oven until they are caramelized (15-20 mins). Meanwhile, sweat the onion, celery, garlic, thyme and allspice in 2 T. butter for 10-12 minutes. Then add the 2 diced raw pears and cook for 4 more minutes. Then deglaze the pan with the wine and cook until the alcohol has evaporated. Then, add the stock and roasted pears and bring to a simmer for 45 minutes. Increase the heat to medium high and add the stilton, working in small batches. When the stilton is all incorporated, transfer to vitamix or food processor and puree until smooth. Season with salt and pepper and serve immediately.
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