Serves 4:
1 onion, chopped
15g butter
4 medium-size ripe pears - cored, quartered and chopped
¾ litre chicken stock
125g Roquefort cheese
Juice of ½ lemon
Salt and pepper

In a large pan, gently cook the onion in the butter, but don’t allow it to brown. Add pears, stock and salt and pepper. Simmer until the pears are very tender. Liquidize and return the pan to the heat but be careful not to let the soup boil. Crumble in the Roquefort and stir until it has melted.

Add lemon juice to taste and adjust the seasoning.