Cabrales, Pancetta & Pear Soup Recipe from Marché SA et Fils

Cabrales, Pancetta & Pear Soup Recipe

Servings: 6


  • 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


  1. Heat the 40ml olive oil in a large saucepan over medium heat
  2. Add onions and garlic, cooking until onions are slightly softened
  3. Add potatoes, stir to coat with oil; cook 5 minutes
  4. Add stock and bring to a boil; reduce heat, cover and simmer until potatoes are soft - up to ½ hour
  5. 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
  6. When potatoes are cooked, allow soup to cool slightly then puree in food processor
  7. Return soup to saucepan; stir in the milk, cheese and black pepper and heat to a gentle simmer
  8. Heat the remaining olive oil in a medium frying pan over medium high heat; add diced pear and sauté until slightly caramelized
  9. Garnish soup with panceta and pear and serve

Olive oil






Whole milk


Black pepper


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