Brie and Pear Soup

From Lyssa Wodtke

It's someone else's recipe and C emailed it to me. This is the copied version. I tripled the recipe and used vegetable broth, and regular brie rather than double creme since I couldn't find any double creme without rennet (veal guts) in it. Otherwise, everything's the same. It doesn't seem to matter what kind of pears you use as I used two different kinds, just trying to find the ripest.

2 large ripe pears (about 1 pound)
2 cups chicken broth or stock
8 oz. double-cream Brie cheese
"Peel the pears. Cut them in thick slices, removing the seeds. Put the chicken broth and pears in a large pot and simmer 10 to 15 minutes, until the pears are very soft. Transfer the pears and broth to a food processor and process until very smooth. Return to the pot and simmer. Trim the rind from the brie and cut the cheese into small pieces. Slowly add the cheese and stir with a wooden spoon until melted. The soup should be creamy and smooth. Garnish with whole pink peppercorns or lightly toasted sliced almonds."