Recipes » Soup and Stews » Celery Root Pear Soup

Ingredients (double for lunch for a week)

• 2 tablespoons oil
• 2 medium celery roots, peeled and diced
• 2 ribs celery, chopped
• 1 small onion, peeled and chopped
• 4 garlic cloves, peeled and chopped
• 1 leek, white part only, chopped
• 2 quarts chicken stock, more as needed
• 1 Idaho potato, peeled and diced
• 2 ripe pears, peeled, cored and chopped
• Bouquet garni (2 sprigs thyme, 1 teaspoon whole peppercorns, 1 bay leaf, tied in cheesecloth)
• Salt and freshly ground white pepper
• 2 tablespoons butter, optional.

Preparation

1. In a large soup pot over medium heat, heat oil and add celery root, celery, onion, garlic and leek. Sauté until vegetables begin to soften without browning, 10 to 15 minutes.

2. Add stock, potato, pears and bouquet garni. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 35 minutes. Season with salt and pepper.
 

3. Strain soup through a coarse strainer, reserving vegetables and stock separately. Remove and discard bouquet garni. Using a blender or food processor, purée vegetables in batches, adding stock as necessary to blend smoothly. Strain soup through a fine- meshed strainer, and return to stove.

 Adjust consistency: if soup is too thick, add a little stock. If too thin, simmer until thickened to taste. Adjust salt and pepper to taste, and if desired, swirl in butter to richen soup.

Yield: 6 to 8 servings.