Deliciously rich and creamy, this pear and Brie soup with porcini oil is perfect for a cold winter’s night. Pair it with Leopard’s Leap Chenin Blanc.
Pear and Brie soup with porcini oil
PEAR AND BRIE SOUP
- 3 large leeks, chopped
- 50ml butter
- 1 stick celery, chopped
- 4 pears, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 500ml chicken stock
- salt and freshly ground black pepper, to taste
- 125ml thick fresh cream
- 125g Brie, peeled
- 125ml dried porcini mushrooms
- 125ml olive oil
Sweat the leeks in the butter, then add the celery, pears, potatoes and stock. Season and stir until boiling. Simmer gently until all the vegetables are soft. Use a food processor or stick blender to purée the soup until smooth.
Reheat the soup, add the cream and season. Add the Brie and stir until it has melted. If the soup is too thick you can add some milk at this stage.
For the porcini oil, place the mushrooms and olive oil in a small pot over a low heat and heat for 5 minutes. Remove from the heat and allow to cool. Process until smooth (there will be porcini grains).
To serve, spoon the soup into bowls and drizzle the porcini oil over.