The delicate flavor of pears makes this silky-smooth soup absolutely delicious. Topped with crumbled Gorgonzola and crunchy toasted walnuts, it's the perfect starter for a special dinner, or serve it as a light main course with a green salad and some crusty French bread.
2 tablespoons unsalted butter
1 medium yellow onion, diced
1/2 pound Yukon gold or red potatoes, peeled and diced
1 tablespoon honey
6 firm ripe pears, peeled, cored and cut in 1-inch chunks
Melt the butter in a soup pot over medium-low heat. Stir in the onion and cook gently until the onion is soft and translucent, but not browned, about 10 minutes.
Add the potatoes and continue cooking gently for another 10 minutes.
Stir in the honey, pears, sage, and thyme and cook, stirring occasionally, for 5 minutes.
Add the diluted Fond de Poulet Gold®, bring the mixture to a simmer and cook for about 15 minutes, until the potatoes and the pears are soft.
Remove the pot from the heat and remove and discard the thyme sprigs. Purée the soup in batches in a blender and then return it to the pot. Whisk in the cream and simmer over low heat until the soup is heated through. Season to taste with salt and pepper. Serve the soup in warm bowls, sprinkled with the crumbled Gorgonzola and chopped walnuts.