Pear And Cambozola Soup

Recipe Instructions In a large soup pot, melt the butter. Stir in onion, garlic, and pears and allow to sweat over medium-high heat until fragrant. Deglaze the pan with the wine, then stir in the chicken stock. Bring to a boil, then reduce heat and simmer for an hour. Chop the cheese and stir in until it is completely melted into the broth. Puree, solids first. Whisk in the cream. Season with salt and pepper. Then chill in the refrigerator until cold. When ready to serve, stir well, then ladle into bowls. Top each with a violet and a few cut pieces of chives. Serve cold as a delicate first course to 8 people.