Best Celery And Pear Bisque Recipes

CELERY AND PEAR BISQUE

Celery and Pear Bisque image

Make and share this Celery and Pear Bisque recipe from Food.com.

Provided by evelynathens

Categories Pears

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2 tablespoons butter
6 cups thinly sliced celery, with leaves plus chopped leaves (preferably organic, about 12 stalks, for garnish)
18 ounces unpeeled ripe bartlett pears, cored, diced (generous 3 cups)
1 1/2 cups leeks (the chopped dark green tops)
3 small turkish bay leaves
1 1/2 teaspoons chopped fresh thyme
1 1/2 tablespoons all-purpose flour
3 cups low-salt chicken broth (or more)

Steps:

Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Toss in flour. Stir in 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.
Remove bay leaves from soup. Puree soup in batches in blender until smooth. Return puree to same pot. Season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Rewarm briefly.
Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.

CELERY AND PEAR BISQUE

Celery and Pear Bisque image

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Appetizer Thanksgiving Quick & Easy Low Cal High Fiber Pear Celery Healthy Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

4 1/2 tablespoons butter
6 cups thinly sliced celery with leaves (preferably organic; about 12 stalks) plus chopped leaves (for garnish)
18 ounces unpeeled ripe Bartlett pears, cored, diced (generous 3 cups) plus 1/2 cup finely diced (for garnish)
1 1/2 cups chopped dark green leek tops
3 small Turkish bay leaves
1 1/2 teaspoons chopped fresh thyme
1 1/2 tablespoons all purpose flour
3 cups (or more) low-salt chicken broth

Steps:

Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Toss in flour.
Stir in 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.
Remove bay leaves from soup. Puree soup in batches in blender until smooth. Return puree to same pot. Season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Rewarm briefly.
Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.

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