Melt the butter in a large pot over medium heat.
Stir in the garlic, shallot, and onion. Cook and
stir until the onion has softened and turned
translucent, about 5 minutes. Add the celeriac,
carrot, celery, potato, and 1 cup of the vegetable
broth; cook and stir until the vegetables are
heated, about 5 minutes before pouring in the
remaining broth. Season with the pepper, tarragon,
sage, thyme, and parsley; gently stir the pears
into the mixture; bring to a boil. Reduce heat to
medium-low; cover and simmer until the vegetables
are tender, about 20 minutes.
Remove the soup from the heat and allow to cool
for 10 minutes; stir the cream into the soup. Pour
the soup into a blender, filling the pitcher no
more than halfway full. Hold down the lid of the
blender with a folded kitchen towel and carefully
start the blender, using a few quick pulses to get
the soup moving before leaving it on to puree.
Puree in batches until smooth and pour into a
clean pot. Alternately, you can use a stick
blender and puree the soup right in the cooking
pot. Season to taste with salt and pepper before
serving.
Serving
Suggestions
Serve with a side of French Roll
Originally Submitted
5/15/2013
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