Celery And Pear Bisque

Name: Celery And Pear Bisque
Ingredients: 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)

8 ingredients

3 steps

Ingredients

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.