1 onion, chopped
2 Tbsp olive oil
4 medium ripe pears, peeled, cored and chopped
4 parsnips peeled and cut into chunks
6 cups chicken stock
Salt & pepper
2 tsp cider vinegar
1 cup heavy cream
2 Tbsp fresh sage
Cut parsnips and onion into 1-inch chunks. In bowl, toss together pears, parsnips, onion, oil, salt and pepper. Transfer to large rimmed baking sheet. Roast on centre rack of 375°F (190°C) convection oven until lightly browned and almost tender, about 30 minutes.
Add roasted vegetables to stock bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
In batches in blender or food processor, puree soup until smooth.
Top with bleu cheese crumbs.
