Life of Spice: pear and cheddar soup, with smoked paprika

The month of March around here can be such a ‘mixed bag’ when it comes to the weather, which seems to be the case this year.

The morning can start with sun and temperatures in the mid-teens, with the afternoon turning to wind and rain then followed by snow and sleet overnight. So it’s not exactly ‘winter,’ but it certainly doesn’t qualify as springtime. And this flux in the weather can throw a glitch into figuring out what dishes to make that would be in step with the season.

Well, this Cheddar and Pear soup is just the thing! While pears are not in season right now, they are available at the grocery store, either fresh or canned (both work well with this recipe). This recipe has a kind of Goldilocks quality to it. While it’s not like a rib-sticking hearty pot of stew, it’s also not a bright, herbaceous sipper. It’s not creamy. But it’s also not brothy.

Thanks to the pectin in the pears, the texture is robust and silky with a slight fruity flavour.

Adding the cheddar and smoked paprika gives it a kind of comfort- food warmth. And the combination seems just right for this time of year.

Ingredients:

• 1⁄3 cup of butter

• 1 medium-sized onion, chopped into small pieces

• 2 cloves of garlic, chopped or minced

• 1⁄3 cup of all purposed flour

• 2 tsp of smoked paprika (plus some to sprinkle on top when serving)

• 900 g – 1 litre of broth, either chicken or vegetable

• 4 ripe pears, peeled, cored and cut into chunks (if using canned pears, choose some that are unsweetened) • 3 cups of old cheddar, grated

• Fresh ground pepper, to taste

Directions:

Melt the butter in a mid-sized pot on the stove over medium-high heat, and sauté the onion and garlic for about five minutes.

Reduce the heat to medium-low. Mix in the flour and smoked paprika, and then pour the broth in gradually. Continue to stir. Add the pears and let simmer in a covered pot for about 18-20 minutes.

Remove from heat and add the cheddar and pepper. Puree the soup with an immersion blender. (If using a standing blender, let the soup cool slightly and puree in batches.) Using a low-heat setting, warm the soup before serving. Once it’s in the bowl, add a pinch of smoked paprika for colour.

It is such a delicious and satisfying soup for this time of year! Serve with a fresh piece of bread or alongside a sandwich or salad. Tuna melts and grilled cheese are both highly recommended. And a slightly smaller portion makes for a flavourful appetizer before a meal.

It keeps well either in the fridge (for a few days) or in the freezer for a few weeks. (Serves 4 – 6 people, depending on portion size).

Lindan Courtemanche is an enthusiastic cook and Founder of The Gorgeous Spice Company, www. thegorgeousspiceco.com.