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🍽️ Creamy Pear and Leek Soup with Cheese

385 kcal · 30 min · 4 servings

Ingredients

• 1 thin stalk leek
• 1 clove garlic
• 1 tsp fennel seeds
• 1 ripe pear
• 1 tsp lemon juice
• 2 tbsp butter
• 1 l chicken broth
• 4 tbsp polenta (cornmeal, instant)
• salt
• pepper (from the mill)
• nutmeg
• 100 g blue cheese
• chervil leaves (for garnish)

Instructions

1. 1. Wash the leek thoroughly.
2. 2. Slice the white and light green parts of the leek into thin rounds.
3. 3. Peel the garlic.
4. 4. Finely chop the garlic together with the fennel seeds.
5. 5. Remove the core from the pear.
6. 6. Slice the pear into approximately 5 mm thick slices.
7. 7. Dice the pear slices into small cubes.
8. 8. Set aside two tablespoons of the pear cubes.
9. 9. Mix the remaining pear cubes with lemon juice.
10. 10. Set the lemon-treated pear cubes aside.
11. 11. Heat two tablespoons of butter in a pot.
12. 12. Add the remaining pear cubes, leek, garlic, and fennel seeds to the butter.
13. 13. Sauté the ingredients briefly.
14. 14. Pour the broth over the ingredients.
15. 15. Bring the soup to a boil.
16. 16. Stir the corn grits into the boiling soup.
17. 17. Let the soup simmer for five minutes.
18. 18. Season the soup with salt, pepper, and nutmeg.
19. 19. Slice the cheese into thin pieces.
20. 20. Divide the hot soup among four plates.
21. 21. Place the cheese slices on top of the soup.
22. 22. Garnish the soup with the reserved pear cubes.
23. 23. Sprinkle fresh chervil over the soup.

Nutrition per serving

• kcal: 385
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 32 g