Celery and Pear Bisque

Ingredients for Celery and Pear Bisque

• 4 1/2 tablespoons butter

• 6 cups thinly sliced celery with leaves (preferably organic

• about 12 stalks) plus chopped leaves (for garnish)

• 500g unpeeled ripe Bartlett pears, cored, diced (generous 725ml ) plus 120ml finely diced (for garnish)

• 350ml chopped dark green leek tops

• 3 small Turkish bay leaves

• 1 1/2 teaspoons chopped fresh thyme

• 1 1/2 tablespoons plain flour

• 725ml (or more) low-salt chicken broth

How to make Celery and Pear Bisque

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.

Stir in 725ml broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.

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 60ml fuls, if desired. Rewarm briefly.

Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.