Stilton and Pear Soup

This recipe is great for a change or a way of using the left over Stilton cheese you have bought. Only a small amount is needed to bring flavour to a dish. This delicious recipe was supplied by a farmer's wife, Liz Pexton. Her husband is a driving force in the NFU. Their farm is near Driffield in East Yorkshire.

Serves: 4


  • 15g Butter
  • 1 Onion, finely chopped
  • 4 ripe Pears, peeled, cored and chopped
  • 850ml Chicken Stock
  • 115g  Stilton Cheese, crumbled
  • juice of 1/2 Lemon (about 11/2tbsps)
  • Salt and freshly ground Black Pepper
  • snipped fresh Chives, to garnish


  1. Melt the butter in a roomy pan and cook the onion slowly.
  2. Do not let it brown.
  3. Add the pears, stock and seasoning. Simmer until the pears are tender (simmering time will depend on the type and ripeness of the pears).
  4. Remove the pan from the heat and leave to cool a little.
  5. Then puree the soup until it is smooth. Return the pan to the heat and reheat gently.
  6. Add the crumbled Stilton and stir until it melts. Add the lemon juice to taste and adjust the seasoning.
  7. Serve hot, with some snipped chives on each bowl.