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VALDEON BLUE, PANCETA & PEAR SOUP

A very rich soup you can enjoy as a meal or as a starter.
READY IN

1 hour

COOKING TIME

45 minutes

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 40ml Brindisa Arbequina Olive Oil
IN STOCK
  • 2 medium onions, chopped
  • 2 garlic cloves, sliced
  • 1 large/2 small baking potatoes, peeled and diced
  • 500ml chicken (or vegetable) stock
  • 100g Enebral Organic Panceta Slices
  • 150ml full fat milk
  • 100g Valdeon Blue, finely crumbled
  • Black pepper to taste
  • 10ml/2 tsp Brindisa Arbequina Olive Oil
  • 2 medium pears, peeled, cored and diced, and tossed in 10g/2tsp sugar

METHOD

  1. Heat the 40ml olive oil in a large saucepan over medium heat.
  2. Add onions and garlic, cooking until onions are slightly softened.
  3. Add potatoes, stir to coat with oil; cook for 5 minutes.
  4. Add stock and bring to a boil; reduce heat, cover and simmer until potatoes are soft - up to half an hour.
  5. Meanwhile fry panceta over medium-low heat until crisp; remove from the pan and crumble in preparation for garnishing the soup – for extra flavour, add a spoon or two of the panceta fat to the cooking soup.
  6. When potatoes are cooked, allow soup to cool slightly then puree in food processor.
  7. Return soup to saucepan; stir in the milk, cheese and black pepper and heat to a gentle simmer.
  8. Heat the remaining olive oil in a medium frying pan over medium high heat; add diced pear and sauté until slightly caramelised.
  9. Garnish soup with panceta and pear and serve.

ingredients

  • 40ml Brindisa Arbequina Olive Oil
(each)
IN STOCK
  • 2 medium onions, chopped
  • 2 garlic cloves, sliced
  • 1 large/2 small baking potatoes, peeled and diced
  • 500ml chicken (or vegetable) stock
  • 100g Enebral Organic Panceta Slices
  • 150ml full fat milk
  • 100g Valdeon Blue, finely crumbled
  • Black pepper to taste
  • 10ml/2 tsp Brindisa Arbequina Olive Oil
  • 2 medium pears, peeled, cored and diced, and tossed in 10g/2tsp sugar

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