Pear soup with crispy fried bacon

Ingredients for 4 servings:

• 4 large pears, e.g. Williams-Christ
• 100 g celery
• 1 onion(s)
• 1 tbsp flour
• 2 tbsp butter
• 800 ml vegetable stock
• 100 ml cream
• 4 slices of bacon
• 1 sprig(s) rosemary
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

A delicious, fruity and hearty autumn soup

Finely chop the onion and celery and sauté in the butter. Dust with flour and deglaze with the broth. Core the pears, roughly chop them, and add them to the broth with the rosemary sprig. Simmer for about 20 minutes over medium heat. Then remove the rosemary and puree the soup with a hand blender until smooth. Add the cream and bring to a boil briefly. Season with salt, pepper, and nutmeg. Let the soup simmer for a while, stirring occasionally. Meanwhile, fry the bacon until crispy. Ladle the soup into bowls and add a slice of crispy bacon to each serving. If you like, garnish with the pear segments (drizzle with lemon juice to prevent them from turning brown!), the rosemary sprig, or some parsley. This also works great as a lactose-free version!