Pear, Leek and Potato Soup
with brie, pear and caramelized onion grilled cheese
Ingredients
- Cream 18%
- Brie Cheese
- Multigrain Bread
- Pear(s)
- Leek(s)
- Yellow Potato(es)
- Yellow Onion(s)
- Celery
- Vegetable Broth Cube(s)
Necessary elements
pot, pan, blender or hand mixer
1. Slice the leek, the onion, the celery and the brie. Cut the pears and the potatoes into cubes.
2. Heat a drizzle of oil and a knob of butter in a pan over medium heat. Add the leek, the celery, the potatoes, half the pear and half the onion. Cook for 2-3 minutes. Add the stock cube and 2 2P | 3 3P cups of water or enough to cover the vegetables. Bring to a boil then cover and simmer for 12-15 minutes over medium heat. Remove from the heat and puree until smooth using a blender or a hand mixer. Add the cream, mix well and adjust seasonning. Keep warm.
3. Meanwhile, heat a drizzle of oil and a knob of butter in a pan over medium heat. Add half the onion, half the pear and a pinch of sugar. Cook for 5 minutes or until the onion is caramelized. Remove from the pan.
4. Place the brie, the caramelized onion and pear between two slices of bread. Butter the outside of the sandwich and cook in the pan on medium heat for around 3-4 minutes on each side or until the bread golden brown and the cheese melted.
5. Serve the soup with the grilled cheese. Bon appétit!