Pear and stilton soup

Cook the onion in the butter without browning, until translucent.
Add the finely chopped pears and stock, a bit of salt and pepper, bring to the boil, then turn down to a bubbly simmer.
Let them gently bubble away until the pears are very soft – about 20 mins or so.
Liquidise or blend, and
pour through a fine sieve. Stir round and round until everything except any stubborn pear fibres has gone through.
Return to the pan and heat very gently. When it’s hot, start adding the blue cheese, a small bit at a time. Stir each bit until dissolved, then add lemon juice to taste. It should be just a bit tangy so its not too sweet.
Sprinkle chopped fresh herbs over to season and serve.

Cook’s notes:
If you make it in advance, it will keep well, but re-heat very slowly without boiling.