Celery cream soup with pear slices

Ingredients for 4 servings:

• 5 stalk(s) Celery
• 1 potato(s), floury
• 2 onions
• 700 ml vegetable stock
• 200 ml cream
• some Gorgonzola
• salt and pepper
• 2 small pears
• 2 tbsp butter
• 2 tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean, rinse, and slice the celery. Peel, rinse, and finely dice the potatoes. Peel and dice the onions. Heat 1 tablespoon of butter in a saucepan and sauté the diced onions. Then add the celery and diced potatoes and sauté for about 5 minutes, stirring. Then pour in the cream and vegetable stock, add the crumbled Gorgonzola and let it melt, season with a little salt and pepper, and simmer covered over low heat for about 20 minutes. Quarter the pears, remove the cores, and slice the pear quarters into wedges. Heat 1 tablespoon of butter in a pan and lightly fry the pear slices on both sides. Sprinkle the sugar over them, let them caramelize a little, and then remove the pears from the heat. Purée the soup finely, season with salt and pepper, ladle into soup bowls or soup plates, and serve garnished with the pear slices. Fresh baguette goes well with it.