John Myers
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Celery and Pear Soup with Bacon and Croutons
The perfect celery and pear soup with bacon and croutons recipe with a picture and simple step-by-step instructions.
Soup
- 650 g Diced celeriac
- 1 Onion, finely diced
- 2 Garlic cloves, finely chopped
- 750 ml Vegetable stock
- 1,5 Pear
- 0,25 tsp Cinnamon
- 0,25 tsp Coriander, ground
- 0,5 tsp Freshly grated ginger
- Salt
- Pepper
- 150 ml Cream
- 200 g Diced streaky bacon
- Oil
- Butter
- 1 tsp Sugar
Croutons
- 4 Discs Diced white bread
- Butter
Otherwise
- 4 Spring onions, cut into thin rings
- Espelette pepper
Soup
- Melt some butter with a little oil in a saucepan and sauté the onion and garlic until translucent. Then add the celery and deglaze with the vegetable stock and simmer for about 35 – 45 minutes until everything is nice and soft.
- In the meantime, leave the bacon in a pan and place in a bowl and set aside.
- Peel and core the pear and cut into cubes. Melt some butter in a pan over medium heat, add the cinnamon, ginger and coriander as well as a teaspoon of sugar and stir. Now add the pear cubes and fry for about 5 minutes, turning. Then add the pear cubes to the soft boiled celery.
- Now finely puree everything with the hand blender and add the cream, bring to the boil once and season with salt and pepper. If the soup is a little too thick, add some vegetable stock.
Croutons
- Melt some butter in a pan and then add the bread cubes and toast until golden brown while turning and then degrease on kitchen paper.
Finisch
- Put the soup in a plate. Add the diced bacon and croutons. Sprinkle a little with pimento d’Espelette and sprinkle with the spring onion rings.
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