Pear, Gorgonzola and Spinach Soup

From issue #4.
Photography by Photography by Vanessa Wu.
Pear, Gorgonzola and Spinach Soup

Serves: 6 - 8


7 large pears 4 cups water
1 cup chicken or vegetable stock
1 tablespoon caster sugar
2 teaspoons salt
250 grams fresh spinach
100 grams gorgonzola or other soft blue cheese
sea salt and freshly ground pepper
3 tablespoons cream – optional


Peel, core and slice the pears and place with the water, stock, sugar and salt in a large heavy based saucepan.

Bring to the boil, reduce the heat and simmer until the pears are tender.

Wash the spinach well, remove the stalks and place in a pot with just the water left on the leaves from washing. Wilt over a high heat, drain and squeeze out the excess water. Roughly chop.
Drain the pears and reserve the cooking liquid. Set aside a few slices of pear for garnish.

Place the hot pears in a food processor and blend until smooth. Add the gorgonzola and process again. Add the spinach and continue to process until the soup is smooth. Add enough of the reserved cooking liquid to make a pourable soup.

Season, return the soup to the saucepan and gently heat through.

To serve: Ladle the soup into warm bowls, top with a spoonful of pears and drizzle a little cream over the top. Serves 6-8

Wine Match: Fiddler’s Green Riesling 2004 – Waipara The spicy bouquet with concentrated Waipara fruit flavours provides a fine accompaniment to the blue cheese and spinach. $15-$25