I'm a soup lover, maybe because it's a bit cooler these days. But nonetheless, it's a great soup and a bit on the sweet side, and I do like sweet. For all the food lovers out there, you will enjoy!
3 tablespoons lemon juice
3 tablespoons unsalted butter
1 tablespoon minced fresh sage leaves
1/2 cup packed light brown sugar
Blue Cheese Bruschetta, recipe follows
Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow to caramelize. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.
Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.
Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup plates and serve with Blue Cheese Bruschetta. If preparing ahead of time, refrigerate and reheat slightly before serving.
Blue Cheese Bruschetta:
1 loaf walnut bread or raisin bread
4 tablespoons unsalted butter, softened
1/2 cup crumbled blue cheese, crumbled
Slice loaf into finger-wide slices. Cover each slice with butter, then top with blue cheese. Place bread on cookie sheet and broil, with the door open, until the cheese begins to melt, about 30 seconds.