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It happens to everyone, that feeling you get that the same menu seems to be appearing over and over in your home. In search of inspiration for something new, I was digging through one of our old recipe books, “Soups, Stews & Chilies”, and found a recipe for a cream of celery and pear soup that I modified slightly.

Unlike in Poland, I’ve found that celery root isn’t very popular in Canada. Not only is it harder to find in the supermarket, but when you do find it the price is usually not one that encourages you to purchase it. (A medium to large sized root can be anywhere from $6-$10) But if you haven’t tried a dish with celery root, I encourage you to give it a shot at least once as the celery flavor is stronger than you get from a celery stalk, yet it isn’t overpowering and has a nice flavor.

We also use celery root in our homemade Chicken Noodle Soup, a soup that our children are always very excited to have… I’ll post that recipe soon!

Something different: Celery and Pear Soup Print Prep time 15 mins Cook time 30 mins Total time 45 mins Author: CostcoDiva Recipe type: Appetizer Serves: 4+ Ingredients ⅓ cup chopped leek

2 teaspoons chopped garlic

1 tablespoon butter

2 cups celery root, peeled and cut into cubes (purchase a medium to large celery root)

⅓ cup pear, peeled and cut into cubes

½ teaspoon celery seeds

¼ cup white vermouth

1½ cups broth (chicken or vegetable)

1 cup milk

¼ cup cream

pinch of cayenne pepper

Kirkland salt and pepper

¼ cup sliced almonds, lightly roasted (Costco has sliced almonds at a fantastic price)

⅓ cup peeled and chopped pears into cubes (Costco occasionally has pears)

chopped green parsley Instructions In a saucepan over medium heat, fry the leeks in butter and garlic for about 5 minutes. Add the celery, celery seeds and pear and briefly fry (1-2 minutes). Now add the vermouth and cook until it has almost entirely evaporated. Pour in the broth and cook for a further 15 minutes. When the celery is soft, pour everything into the blender and blend until creamy. Pour the soup back into the pot and add the milk, cream, cayenne pepper and season to taste with salt and pepper. Serve in a bowl or cup and garnish with chopped pear, roasted sliced almonds and chopped parsley. 3.2.1275