Pear Cream with Chorizo and Blue Cheese
- 3 Bosc pears, peeled and chopped
- 1 potato, diced
- 1 cup leek, chopped
- 4 tablespoons butter
- 34oz vegetable broth
- 2 cups bread croutons
- 1 chorizo, thinly sliced
- 4 tablespoons blue cheese, crumbled
Sauté the pears, potato and leek in the butter; add the vegetable broth and bring into a boil; cook until potatoes are soft. Blend until obtaining a soft texture and season to taste.
In a pan at low heat, cook the chorizo slices.
Serve the pear cream and add croutons, chorizo, blue cheese and a dash of pepper.