Celery and Pear Bisque
Elevate your soup game with this luxurious Celery and Pear Bisque, a velvety blend of savory and naturally sweet flavors. Perfect for cozy evenings or an impressive appetizer, this creamy bisque highlights the delicate pairing of tender celery and ripe pears, balanced with aromatic garlic and a hint of ground nutmeg. Simmered in a flavorful vegetable or chicken stock and enriched with a splash of heavy cream, the bisque achieves a smooth and luscious texture through careful blending. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this easy-to-make soup is ready in under an hour and serves as a comforting yet elegant dish. Whether you're seeking a unique twist on traditional soups or a dish to impress your dinner guests, this celery and pear creation is sure to delight.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 5 medium celery stalks, chopped
- 3 medium ripe pears, peeled, cored, and diced
- 2 pieces garlic cloves, minced
- 4 cups vegetable or chicken stock
- 0.5 cups heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the chopped celery and minced garlic to the pot. Cook for another 5 minutes, stirring occasionally, until the celery starts to soften.
Stir in the diced pears and cook for 2-3 minutes, allowing the pears to release their juices and meld with the celery and onions.
Pour in the vegetable or chicken stock, and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 20 minutes until the celery and pears are very tender.
Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream, ground nutmeg, salt, and black pepper. Cook for another 2-3 minutes over low heat to heat through, but do not let the soup boil.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 6158 mg | 268% | |
| Total Carbohydrate | 103.9 g | 38% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 62.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1552 mg | 33% | |
*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.
