Pear Brie & Leek Soup – Dianne Bibby
Should you start your evening with a glass of sherry style wine, this would be the perfect first course of your meal to match with Monis Pale Dry. Dianne Bibby always has such brilliant combination of flavours, and with both pears and leeks in full season, you will have no trouble finding the ingredients. Does Brie have a season I wonder?
Pear, Brie & Leek Soup
1 tablespoon olive oil
1 tablespoon butter
3 medium sized leeks, sliced into rounds
2 long stems celery, diced
2 large potatoes, peeled and cut into evenly sized cubes
3 ripe pears, peeled, cored and cut into pieces
850ml chicken or vegetable stock
60ml white wine (Sauvignon Blanc or Chardonnay)
60ml single cream
a squeeze of fresh lemon juice
125g ripe brie cheese, outer rind removed and cut into smaller pieces
salt and black pepper, to taste
Heat the olive oil and butter in a deep saucepan. Sauté the leeks on a medium heat until softened and just starting to take on a little colour. Add the celery and potatoes and cook for several minutes. Season with salt and pepper before adding the pears. Deglaze the pan with the wine and reduce down by half. Pour in the stock and simmer for about 35 minutes or until the potatoes are soft.
Transfer to a liquidizer and blitz until smooth. Pour the soup back into the pot and add the milk, cream and brie cheese. Bring up to a gentle simmer and whisk with a balloon whisk to ensure the brie cheese is completely melted and the soup is smooth. Add a spritz of lemon juice and adjust the seasoning if necessary.
To finish, ladle into warmed bowls, swirl with cream and serve with a crusty French baguette.
Michael’s wine recommendations – CLICK HERE