Combine leeks, onion and celery. Saute at low heat with oil until translucent, about 15 minutes (don't let brown). Add pears and continue to cook for a few minutes longer. Add white wine, cook 'til liquid is reduced by half. Add chicken stock, cook 'til reduced by half again. Add half & half and let simmer approximately 20 minutes. Remove from heat, cool. Blend in batches in blender until very smooth. Re-heat, season and serve.

I garnish this soup with pears I've poached in a red wine-spice, made by combining red wine, orange juice, sugar, cloves, peppercorns, bay leaf and fresh herbs, then simmering to release and combine the flavors. After poaching the pears, boil the remaining red wine mixture until reduced to a syrup for use as an additional garnish.