Celeriac and Pear Soup

Name: Celeriac and Pear Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon crushed black peppercorns; 3 Tbsps butter; 1 carrot, chopped; 4 celeriac (celery roots), peeled and cubed; 3 stalks celery, chopped; 1 Tbsp dried parsley; 1 teaspoon crumbled dried sage; 1 teaspoon dried tarragon; 1 clove garlic, minced; 16 servings salt and ground black pepper to taste; 118 milliliters heavy cream (optional); 1 onion, chopped; 3 pears - peeled, cored, and chopped; 1 large potato, peeled and cubed; 1 shallot, minced; 1 Tbsp dried thyme leaves; 2 liters vegetable broth

Need a gluten free and vegetarian soup? Celeriac and Pear Soup could be an excellent recipe to try. This recipe serves 16. One portion of this dish contains about 3g of protein, 5g of fat, and a total of 154 calories. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Head to the store and pick up parsley, heavy cream, garlic, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Shallot

Butter

Garlic

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Broth

Vegetable

Celeriac

Tarragon

Parsley

Carrot

Celery

Pepper

Potato

Pear

Thyme

Sage

Remove the soup from the heat and allow to cool for 10 minutes; stir the cream into the soup.

Ingredients you will need

Cream

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.

Ingredients you will need

Salt And Pepper