celeriac and pear soup

Ingredients

• Servings: 16
• 3 tablespoons butter
• 1 clove garlic, minced
• 1 shallot, minced
• 1 onion, chopped
• 4 celeriac (celery roots), peeled and cubed
• 1 carrot, chopped
• 3 stalks celery, chopped
• 1 large potato, peeled and cubed
• 8 cups vegetable broth
• 1 teaspoon crushed black peppercorns
• 1 teaspoon dried tarragon
• 1 teaspoon crumbled dried sage
• 1 tablespoon dried thyme leaves
• 1 tablespoon dried parsley
• 3 pears - peeled, cored, and chopped
• 1/2 cup heavy cream (optional)
• salt and ground black pepper to taste

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• 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.