Thick potato, pear and blue cheese soup

Fairlady
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (8)

45.00 ml butter
4.00 potatoes — medium, peeled and sliced
2.00 leeks — sliced
3.00 pears — peeled and diced
500.00 ml stock — vegetable and chicken
60.00 g blue cheese
0.00 freshly ground black pepper — to taste
12.00 prosciutto — fried
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Method:

Melt the butter in a large pan, and gently cook the potatoes, leeks and pears until they turn light gold.
Pour in the stock and simmer until the potatoes are cooked; add more stock if you need to.
Whizz in a blender until thick and smooth.
Add the cheese and season with freshly ground black pepper.
Heat the soup just before dishing up, and pass around a bowl of crispy prosciutto.



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