Celery and Pear Bisque

Recipe by evelynathens
READY IN: 50mins


  • 4 12
    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 12
    cups leeks (the chopped dark green tops)
  • 3
    small turkish bay leaves
  • 1 12
    teaspoons chopped fresh thyme
  • 1 12
    tablespoons all-purpose flour
  • 3
    cups low-salt chicken broth (or more)


  • 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.
  • 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.
  • Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.