John Myers
Ingredients for 4 servings:
- 750 g celeriac
- 1 onion(s)
- 500 g pear(s)
- 1 tbsp butter
- 1 liter vegetable broth
- 125 g crème fraîche
- ½ lemon(s), juice
- salt and pepper
- 1 bed of cress
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
Peel the celery, peel the onion, and chop both finely. Peel the pears, remove the cores, and chop the pears finely. Heat the butter in a saucepan. Sauté the celery and onion. Add the pears and broth, bring to a boil, and simmer for about 20-25 minutes. Purée the soup with a hand blender, adding the crème fraîche. Season the soup with lemon juice, salt, and pepper. Add a little more broth if desired, as celery is starchy. Plate the soup and serve. Cut the cress from the bed and scatter it over the soup.
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