Cheese cream soup with pear cubes

Ingredients for 4 servings:

• 125g Gouda
• 1 spring onion(s)
• 1 pear(s), ripe but firm
• 125 ml dry white wine
• 400 ml veal stock
• 125 ml sweet cream
• 200 g double cream cheese
• Salt
• Pepper, white
• Lemon juice, a few drops

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Suitable for autumn

First, dice the cheese. Then, clean, wash, and finely slice the spring onion. Peel, quarter, and core the pear, then dice it. Place it in a saucepan and poach it in the wine for about 5 minutes, until it’s still crunchy. Drain, reserving the wine but not discarding it. Set the pear cubes aside. Then, reduce the veal stock by a good third over high heat. Next, pour in the cream and wine and carefully stir in the double cream cheese. Heat until all the ingredients are combined and a soup forms, continuing to stir. Divide the pear cubes and cheese cubes between deep bowls. Finally, season the soup with salt, pepper, and lemon juice. Ladle the soup over the cubes, sprinkle with spring onions, and serve immediately.