Creamy Gorgonzola and Pear Soup with Walnut Crumble

Preheat oven to 350°F (175°C).

Prepare the Walnut Crumble: In a small bowl, combine chopped walnuts, bread crumbs, grated Parmesan cheese, and melted butter. Mix well and spread on a baking sheet. Bake for 8-10 minutes, or until golden brown and toasted. Let cool slightly.

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Add chopped pears to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened.

Pour in vegetable broth and bring to a simmer. Reduce heat and simmer for 15 minutes, or until the pears are very tender.

Remove the pot from the heat and carefully blend the soup using an immersion blender or transfer to a regular blender (in batches if necessary) until smooth and creamy.

Return the soup to the pot. Stir in heavy cream and crumbled Gorgonzola cheese. Heat gently over low heat until the cheese is melted and the soup is heated through. Do not boil.

Season with salt and black pepper to taste.

Ladle the soup into bowls and top with the walnut crumble. Serve immediately.