Celeriac and Pear Soup
Elevate your soup game with this velvety Celeriac and Pear Soup, where earthy celery root meets the natural sweetness of ripe pears for a perfectly balanced bowl of comfort. This fall-inspired recipe is infused with aromatic garlic, onions, and thyme, then blended to a creamy consistency for a luxurious texture. Optional heavy cream adds a touch of decadence, while a hint of lemon juice brightens the flavors. Ready in just 50 minutes, this soup is ideal as a starter or light main dish, beautifully complemented by crusty bread or golden croutons. Perfect for cozy evenings, this recipe is a must-try for fans of seasonal, nutrient-packed ingredients.
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Recipe Information
Ingredients
- 1 large (about 500g) celeriac (celery root)
- 2 medium pear (ripe but firm)
- 1 medium yellow onion
- 2 small garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 0.5 cup heavy cream (optional)
- 4 sprigs fresh thyme
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper (freshly ground)
- 1 teaspoon lemon juice
- 1 serving bread or croutons (optional, for serving)
Instructions
Peel the celeriac, pears, and onion. Chop the celeriac into small cubes (about 1-inch), the pears into rough chunks, and dice the onion.
Mince the garlic cloves and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Add the celeriac cubes to the pot and toss to coat in the onion and garlic mixture. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable stock and add the thyme sprigs. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
After 20 minutes, add the chopped pears to the pot and continue cooking for another 10 minutes, or until the celeriac and pears are both soft and easily pierced with a fork.
Remove the thyme sprigs and discard them.
Using an immersion blender, puree the soup directly in the pot until smooth. If using a countertop blender, work in batches and blend until creamy, returning the soup to the pot afterward.
If desired, stir in the heavy cream for added richness. Adjust the consistency of the soup with a bit more stock or water if needed.
Season the soup with salt, black pepper, and the lemon juice to enhance the flavor.
Serve warm, optionally garnished with croutons or a slice of crusty bread on the side.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5298 mg | 230% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 65.0 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3884 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
