Celery and Pear Bisque

READY IN: 50mins
Recipe by evelyn/athens

From Bon Apetit, November 2010.

Top Review by *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!!!

Ingredients Nutrition

  • 66.55 ml butter
  • 1419.54 ml thinly sliced celery, with leaves plus chopped leaves (preferably organic, about 12 stalks, for garnish)
  • 510.29 g unpeeled ripe bartlett pears, cored, diced (generous 3 cups)
  • 354.88 ml leeks (the chopped dark green tops)
  • 3 small turkish bay leaves
  • 7.39 ml chopped fresh thyme
  • 22.18 ml all-purpose flour
  • 709.77 ml 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.

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