Cabrales, Pancetta & Pear Soup Recipe
Servings: 6
Ingredients
- 40ml olive oil
- 2 medium onions, chopped
- 2 cloves garlic, sliced
- 1 large (2 small) baking potatoes, peeled and diced
- 500ml chicken stock (or vegetable stock)
- 100g pancetta slices
- 150ml full fat milk
- 100g Cabrales, finely crumbled
- to taste black pepper
- 10ml (2tsp) olive oil
- 2 medium pears, peeled, cored and diced, and tossed in 10g/2tsp sugar
Preparation
- Heat the 40ml olive oil in a large saucepan over medium heat
- Add onions and garlic, cooking until onions are slightly softened
- Add potatoes, stir to coat with oil; cook 5 minutes
- Add stock and bring to a boil; reduce heat, cover and simmer until potatoes are soft - up to ½ hour
- Meanwhile fry panceta over medium-low heat until crisp; remove from the pan and crumble in preparation for garnishing the soup
- NB for extra flavour, add a spoon or two of the panceta fat to the cooking soup
- When potatoes are cooked, allow soup to cool slightly then puree in food processor
- Return soup to saucepan; stir in the milk, cheese and black pepper and heat to a gentle simmer
- Heat the remaining olive oil in a medium frying pan over medium high heat; add diced pear and sauté until slightly caramelized
- Garnish soup with panceta and pear and serve
