Looking for a soup that’s both comforting and a little bit unexpected? Culinary Columnist and Executive Chef Paul Watters shares his signature Creamy Pear & Blue Cheese Soup — a beautifully balanced dish that brings together the earthy richness of root vegetables, the subtle sweetness of tinned pears, and the bold tang of blue cheese.
Perfect as a luxurious starter or a warming main, this soup layers flavour in every spoonful — with fragrant spices, velvety cream, and a finish that feels both indulgent and refined. Whether you’re impressing guests or treating yourself on a chilly evening, this recipe is guaranteed to elevate your soup game.
Ingredients:
- 50g blue cheese
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 x 415g tins of pears in juice
- 3 medium potatoes, peeled, rinsed, and cubed
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, chopped
- 1 garlic clove, crushed
- 1 litre vegetable or chicken stock
- ¼ tsp dried ginger
- ⅛ tsp ground cumin
- 1 tsp curry powder
- ⅛ tsp dried coriander
- Salt and white pepper, to taste
- ¼ cup double cream
- Fresh parsley and a drizzle of cream, to serve (optional)
- Warmed bread or croutons, to serve
Method:
- Heat the butter and olive oil in a large saucepan over medium heat.
- Add the onion, carrot, celery, garlic, and potatoes. Sauté gently for a few minutes until softened.
- Stir in the ginger, cumin, curry powder, and coriander. Cook for a minute or two until fragrant and the vegetables are evenly coated.
- Roughly chop the pears from one tin (including the juice) and add to the pan. Stir well.
- Pour in the stock and bring to a gentle simmer. Cook for around 30 minutes or until the vegetables are tender.
- Use a hand blender to blend the soup until smooth. Stir in the double cream and season with salt and white pepper to taste.
- Open the second tin of pears. Add the juice to the soup for added sweetness and looseness. Slice the pears and set aside for garnish.
- Crumble the blue cheese into the soup and whisk until fully melted and incorporated.
- Ladle the soup into warm bowls. Top with sliced pears, a drizzle of cream, and a sprig of fresh parsley if desired.
Serve with warm crusty bread or croutons — and enjoy!
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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