5 ounces of thick cut pancetta, cut into 1/2” cubes
1 large onion, peeled and chopped
1 clove garlic, minced
1/2 pound Yukon potatoes or other waxy potatoes, peeled and cut into 1/2” cubes
1 carrot, peeled and sliced
1 Granny Smith apple, peeled, cored and sliced
5 Bosc or Bartlett pears, peeled, cored and sliced
1/2 t fresh thyme, chopped
1/2 t fresh sage, chopped
1/4 t freshly grated nutmeg
1 T maple syrup
3 – 4 cups chicken or vegetable stock
1 t kosher salt, to taste
Fresh ground pepper, to taste
1/4 cup crumbled blue cheese
Heat a heavy bottomed soup pot such as a Dutch-oven on medium high. Add the chopped pancetta and cook until crispy. Remove pancetta from the pot and drain on a paper-towel covered plate. Set aside.
Drain all but a tablespoon or two of the residual oil from the pancetta from the pot. Add the onions and saute over a medium heat for about 10 minutes until they are soft, stirring frequently so they do not burn.
Add the garlic, potatoes, carrot and apple to the onions and stir to combine. Cook for 10 more minutes.
Add pears, herbs, maple syrup and salt and stir to combine. Add 3 cups stock and bring to a boil, reduce heat to medium-low, cover and cook for about 15 minutes, until potatoes, apples and pears can be easily pierced with a fork.
Working in batches, fill your blender to about two thirds and puree the soup. If pureed soup is too thick for your liking add a little more stock. I usually use about 4 cups. You can also use an immersion stick or a food processor to blend the soup. Taste and season with salt and pepper.
Serve in bowls or mugs garnished with a sprinkling of pancetta and blue cheese.