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Celery and Pear Soup

October 20, 2010
Celery so often is used in soups as just a backdrop and we forget it can be beautiful by itself, but during the fall try adding some pears.  The addition of pears at this time of year changes the basic and simple to superb.  The tendency to relegate pears to the dessert aisle is also just wrong.  I use them in many salads and soups as well.  This is the week to celebrate “pears” for #FallFest, so visit www.awaytogarden.com to enjoy many more pear recipes.
 

Celery and Pear Soup

Ingredients

  • 1 T. Unsalted Butter
  • 1/2 C. Shallots (chopped)
  • 3/4-1 C. Bosc or Bartlett, ripe, peeled and cored (chopped)
  • 2 C. Celery (chopped)
  • 1 T. Fresh Thyme (minced)
  • 1 1/2 C. Vegetable Broth
  • 1 1/2 C. Water
  • 1/2 Olive Oil (Optional-for garnish)
  • 2 Medium Shallots (thinly sliced) (Optional-for garnish)
  • 1/4 C. Finely Chopped Pears (may use shallots as well) *

Preparation

  1. Melt butter in a large pot until foaming; then add olive oil, shallots and pear
  2. Season well with salt and white pepper; cook while stirring occasionally until tender (about 5 min.)
  3. Add celery, thyme, addl. salt and pepper and sweat until most of the liquid has evaporated and celery is beginning to soften (about 15 min.)
  4. Add the broth and water and bring to a boil; when boiling, reduce heat to low and simmer until celery is tender (another 15 min.)
  5. While soup is simmering heat olive oil in a pan until bubbling; add the shallots and fry til golden
  6. Remove shallots to a plate with a paper towel, season with salt (Optional)
  7. Puree the soup with an immersion blender; then turn heat to medium high to reheat (Optional)
  8. Serve soup in warmed bowls and garnish with the fried shallots *

*  May be served cold as well; Serve in chilled bowls with some finelychopped pears

(Serves 4-6)

Adapted from www.chow.com  

This is the week to celebrate “Pears” and this soup is one of my contributions.  There are a lot more ideas and recipes at www.awaytogarden.com  for “Fall Fest 2010″.

 

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2 Comments leave one →
  1. June 13, 2011 17:19

    Those fried shallots look amazing!

    • June 13, 2011 20:55

      Shallots rule/they are so wonderful in many ways/try Shallot Butter and Shallot Butter Cream Sauce! Thank you for all your comments and help.

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