4 pears, peeled and cut into chunks
1 shallot, chopped
1 leek, chopped
1 cup vegetable stock
2 tablespoons chopped sage
1 chunk gorgonzola cheese
Milk or cream to taste
Salt and pepper
Cook the pears.
In a little butter, sauté the leek and shallot. Add the pears and sauté them for a few minutes.
Add the stock and bring the mixture to the boil. Reduce the heat and allow to simmer for 20 – 30 minutes until the pears are tender.
Remove from the heat and add the herbs and cheese. Blend the mixture until it is smooth. Season with salt and pepper and add the milk/cream to taste.
Serve the soup with a thin slice of pear topped with some crumbled cheese and freshly ground black pepper.