Celery and Pear Bisque

evelyn/athens's Note:

From Bon Apetit, November 2010.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 4 1/2 tablespoons butter
• 6 cups thinly sliced celery, with leaves plus chopped leaves (preferably organic, about 12 stalks, for garnish)
• 18 ounces unpeeled ripe bartlett pears, cored, diced (generous 3 cups)
• 1 1/2 cups leeks (the chopped dark green tops)
• 3 small turkish bay leaves
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 tablespoons all-purpose flour
• 3 cups low-salt chicken broth (or more)

Directions:

1. 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 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.
2. 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 1/4 cupfuls, if desired. Rewarm briefly.
3. Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.

Reviews

[*Parsley*]

This bisque is incredible! I love that it's thick and creamy without any cream. Plus, it uses simple everyday (inexpensive) ingredients and the results are impressive enough for a fancy dinner party. I added a few tbsp of dry white wine, but otherwise stuck to the recipe right down to the garnishes. I may even add crumbled goat cheese to the garnishes next time. Thanx for posting this!!!

[Kelliemusic]

This has a very unique taste that I can only describe as Celery and Pear Bisque, lol. I thought that it would be oddly sweet but it isn't. There is a hint of pear in every bite and it really complements the celery and other ingredients. I used vegetable broth as it was what I had on hand. I would make this again. Tastes fattening and isn't really.

[Larry in DC]

Took a chance on this. Not really in my wheelhouse, but used it as opening course for xmas dinner and it was a big hit. Used the blender to liquify and that worked perfectly. I followed the recipe to a tee except using Bosc pears (peeled). Hard to believe there's not cream or the like in the finished product. Several guest remarked that the garnish (small cubes of pear) made the dish perfect.