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Celery soup with pear and blue cheese
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Celery soup with pear and blue cheese

This celery soup with pear and blue cheese uses flavours proven to go well together in a new delicious format.
Course light meal, Lunch, Main Course, Soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 shallot
  • 1 small bunch celery about 4.5 cups once trimmed and chopped
  • 1 medium ripe pear
  • 1.5 cups chicken or vegetable stock
  • 4 tbsp blue cheese I used Danish
  • 2 small rashers of bacon optional
  • 2 tbsp hazelnuts

Instructions

  • Peel and slice the shallot. Wash, trim and roughly chop the celery. Quarter, core and roughly chop the pear.
  • If your hazelnuts are not roasted, place them in a dry pan and heat gently until toasted. This will only take a few minutes and you need to be constantly watching them because they burn easily. Once ready, let them cool and chop them roughly.
  • If using bacon: dice it and place on a baking tray lined with foil or baking paper and cook in a moderate-high oven (180-200°C) until browned and crispy. You can also do this step in a dry pan. Once done, fish it out with a slotted spoon and drain on a plate lined with paper towel.
  • Heat a pot at medium heat. Add oil and shallot, cook until soft and starting to brown (about 5 minutes), stirring often.
  • Add celery, cook for another 5 minutes, stirring often.
  • Add pear, cook for another 5 minutes, stirring often.
  • Add stock and bring to a boil. Lower heat and cook for another 10 minutes.
  • Blend soup with a stick blender or using a regular blender or food processor.
  • Add 3 tbsp of blue cheese and blend once more until smooth.
  • Serve soup garnished with the rest of the blue cheese crumbled, crispy bacon and hazelnuts.