Celery and Pear BisqueJosé Picayo
Recipe information
Yield
Makes 6 servings
Ingredients
4 1/2 tablespoons butter
6 cups thinly sliced celery with leaves (preferably organic; about 12 stalks) plus chopped leaves (for garnish)
18 ounces unpeeled ripe Bartlett pears, cored, diced (generous 3 cups) plus 1/2 cup finely diced (for garnish)
1 1/2 cups chopped dark green leek tops
3 small Turkish bay leaves
1 1/2 teaspoons chopped fresh thyme
1 1/2 tablespoons all purpose flour
3 cups (or more) low-salt chicken broth
Preparation
Step 1
Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Toss in flour.
Step 2
Stir in 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.
Step 3
Remove bay leaves from soup. Puree soup in batches in blender until smooth. Return puree to same pot. Season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Rewarm briefly.
Step 4
Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.
Nutrition Per Serving
Per serving: 178 calories
9 g fat
5 g fiber
#### Nutritional analysis provided by Bon Appétit
