My favorite leek recipe!
2 ripe pears, peeled, quartered and cored 2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks 2 medium tomatoes, cored and quartered 1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly 2 cloves garlic, crushed 2 tablespoons extra-virgin olive oil ￼
Pompeian Olive Oil Extra Virgin $3.99
½ teaspoon salt, divided Freshly ground pepper, to taste 4 cups vegetable broth, or reduced-sodium chicken broth, divided⅔ cup crumbled Stilton, or other blue-veined cheese 1 tablespoon thinly sliced fresh chives, or scallion greens
1 h 15 m Preheat oven to 400°F.Combine pears, squash, tomatoes, leek, garlic, oil, ¼ teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining ¼ teaspoon salt.Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).