Creamy Gorgonzola and Pear Soup with Walnut Crumble

A decadent and comforting soup featuring the creamy sharpness of Gorgonzola cheese balanced by the sweetness of pears, topped with a crunchy walnut crumble.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.96/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dessert•Soup

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive Oil

£0.25

1mediumYellow Onion(chopped)

£0.30

2clovesGarlic(minced)

£0.15

4mediumPears(peeled, cored, and chopped)

£1.50

4cupsVegetable Broth(low sodium)

£0.60

0.5cupHeavy Cream

£0.50

4ouncesGorgonzola Cheese(crumbled)

£2.50

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

0.5cupWalnuts(chopped)

£1.50

2tablespoonsBread Crumbs(panko or regular)

£0.10

2tablespoonsParmesan Cheese(grated)

£0.25

1tablespoonButter(melted)

£0.15

Total Cost

£7.83

£1.96 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
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.
3.
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.
4.
Add chopped pears to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened.
5.
Pour in vegetable broth and bring to a simmer. Reduce heat and simmer for 15 minutes, or until the pears are very tender.
6.
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.
7.
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.
8.
Season with salt and black pepper to taste.
9.
Ladle the soup into bowls and top with the walnut crumble. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

650 kcal / 2720 kJ

Carbs

44g

17% of RDA

Fat

49g

70% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

27 g

30% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

For a richer flavor, use chicken broth instead of vegetable broth.

If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender to avoid splattering.

You can add a pinch of nutmeg or a sprig of fresh thyme to the soup for added flavor.

For a vegan version, substitute the heavy cream with coconut cream and the Gorgonzola with a vegan cheese alternative. Use vegan butter for the crumble.

The walnut crumble can be made ahead of time and stored in an airtight container.

Cooking Equipment

Oven

Stove

Blender or Immersion Blender

Large Pot or Dutch Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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