in Soup Recipes

Celery, potato and pear soup

updated

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Ingredients for 1 servings:

  • 100 g celery, peeled
  • 100 g pear(s), peeled
  • 100 g potatoes, peeled
  • 10 g cream cheese or goat’s cheese
  • 10 g Camembert(s)
  • 1 handful of arugula
  • salt and pepper
  • Thyme
  • Vegetable broth approx. 500 ml
  • e.g. parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

unusual, but definitely worth trying

Peel the celery, pear, and potatoes, cut into pieces, and cook in vegetable stock for about 20 minutes until soft. Drain and reserve some of the cooking liquid, if desired. Stir in the cream cheese and puree everything. Add a little more stock if needed to achieve a good consistency. Season the soup with pepper, salt, and thyme. Wash the arugula, pat dry, and chop finely. Dice the Camembert. Sprinkle the seasoned soup with arugula and Camembert, add some freshly ground pepper and parsley, if desired, and enjoy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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