Directions

1. Melt the butter in a large sauce pan over medium-high heat, add the brown sugar and cook until bubbling before adding the pears and cooking until tender and lightly browned, about 5-7 minutes. (Note: If you do not have a very large pan, you may have to do this in batches so that the pear pieces do not overcrowd and steam rather than caramelize.)
2. Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute. Add the broth, cream and potato, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes before pureeing in a blender or food processor.
3. Turn off the heat, return the soup to the pan, mix in the blue cheese, let it melt, mix in the cream and season with salt and pepper to taste.
4. Note: I like a mild blue cheese for this like a gorgonzola dolce which is a younger gorgonzola that is milder and creamier than a fully aged gorgonzola but any blue cheese will work so use your favourite. Note: Add the blue cheese a bit at a time, you want it's flavour to be present in the soup but not to overpower the pears delicate flavour. Option: Garnish with crispy fried pancetta or bacon. (This is a must in my books as the salty pancetta perfectly complements the creamy, sweet and savoury soup!)