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Celeriac and Pear Soup

Celeriac and Pear Soup

  • Prep

    35 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Alena Natalia

Alena Natalia

A hearty and thick soup made with vegetables, the root of the celery plant, and pears. Very warming. It is very popular in England. Don't be intimidated by all the ingredients, most can be omitted according to taste or availability. Apples can be substituted for the pears, if desired. Garnish with a pinch of fresh parsley, a slice of butter, or a small glob of cream. Enjoy with a hearty bread or crackers.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

GUERNSEY21
6

GUERNSEY21

10/6/2010

Delicious! I used 1 quart Veg stock (4 cups) instead of the called for 8. It made a nice and thick puree. This recipe makes a ton, but it reheats well. So healthy and tasty!

Linda
6

Linda

1/22/2010

Haven't made it yet, but the "Ingredients" call for 8 cups vegetable broth and 2 quarts vegetable broth. Is this correct?

catlover
4

catlover

2/2/2010

Wow! For a vegetable soup, this was really great. I only used 2 quarts of stock total and mashed rather than pureed the soup. I also used skim milk and a Tbsp of flour instead of cream to cut the fat. There was a little bit left over and I cook black eyed peas in it with a little chicken broth and they were exceptional also. Thanks for the recipe.

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