Gorgonzola Cream Soup with Pears

Wash the pears, quarter them, remove the cores, pour the sherry over them and set aside, covered. Peel and finely chop the onions. Wash and trim the celery stalks, pluck off the leaves and set aside. Cut celery stalks into small cubes. Heat oil in 9-liter pot and sauté diced onions and celery until onions are translucent. Add about 1 liter of water, bring to a boil and simmer on low heat for 25 minutes. Cut the gorgonzola into small cubes. Add the whipped cream and gorgonzola to the soup, heat again and simmer until the gorgonzola has melted. In the meantime, finely chop the celery greens. Once the cheese has melted, add the pear pieces with the sherry and cook for another 5 minutes. Season to taste with salt, pepper, bouillon cube and a little chili powder, if desired. Serve the soup garnished with the celery greens.

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