Celery Soup with Pears and Gorgonzola

5 from 3 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 229 kcal


  • 500 g Celeriac with green
  • 1 Pc. Potato
  • 2 medium sized Pears red
  • 1 medium sized Red Onion
  • 750 ml Vegetable broth, instant
  • 100 g Gorgonzola
  • 200 g Cream
  • 4 tsp Chopped walnuts
  • Lemon fresh
  • 1 tbsp Rapeseed oil
  • Salt and pepper


  • Clean and peel the celery bulb, first cut into slices, then into large pieces, peel the onion, cut into small cubes. Peel and halve a pear, remove the core and cut the pulp into gobe pieces. Heat the rapeseed oil in a saucepan and let everything simmer briefly in a saucepan.
  • Add the vegetable stock and simmer for about 20 minutes. Add the cream and stop simmering. Pluck the celery leaves from the stalks and chop. Add the chopped leaves to the soup. Celery soup with pears and 50 g gorgonzola with it Finely puree the soup with salt and pepper.
  • Peel the second pear, cut in half, remove the core and cut the pulp into wedges. Put the pear wedges in a bowl and drizzle with lemon juice. Serve celery soup with pears and gorgonzola on plates Serve sprinkled with chopped walnuts.


Serving: 100gCalories: 229kcalCarbohydrates: 10gProtein: 11.8gFat: 15.9g
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Written by John Myers

Professional Chef with 25 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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