John Myers
Celery Soup with Pears and Gorgonzola
The perfect celery soup with pears and gorgonzola recipe with a picture and simple step-by-step instructions.
- 500 g Celeriac with green
- 1 Pc. Potato
- 2 medium sized Pears red
- 1 medium sized Onion red
- 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.
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