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Ingredients
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3 tablespoons
oil (plus 1-2 tbsp for caramelizing pear for decoration)
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1/2
(about 250g) celeriac peeled and medium diced
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2
inside light green celery stalks (about 250 g) medium diced
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1
ripe pear about 200-250g peeled, cored and diced (plus one pear for garnish)
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100 grams
peeled ready to eat chestnut
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2
medium shallots, sliced
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1 tablespoon
chopped ginger
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1 teaspoon
sea salt
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1/4 teaspoon
white pepper ground
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4 cups
vegetable stock (water will work too)
Directions
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Heat the oil in a saucepan, add the shallots celery, celeriac and ginger, saute for 5 minutes, then add the pear and chestnut and sate for another 2 minutes. Add the vegetable stock and season with salt and with pepper. Bring the soup to boil, lower heat and let simmer for 20- 25 minutes or until the celery is soft.
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Let cool for few minutes and using the blender puree soup.
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Reheat, check for seasoning and serve.
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For decoration; peel, core and slice pear and sate in a frying pan with 2 tbsp oil for 3-4 minutes in a single layer and not overcrowded. Use celery hearts for decoration too.
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