Best 5 Celery And Pear Bisque Recipes

CELERY AND PEAR BISQUE

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

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 ROOT AND PEAR PUREE

Steps:

• Peel and chop 3 pounds celery root. Peel, halve and core 2 Bosc pears. Combine the celery root and pears in a saucepan with 3 cups milk, 1 smashed garlic clove and enough water to cover; simmer until tender, 25 to 30 minutes. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper. Cover and refrigerate overnight. When ready to serve, brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Microwave the puree to warm and top with the browned butter.

PARSNIP & CELERY ROOT BISQUE

Steps:

• In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.

CREAM OF CELERY BISQUE

Steps:

• Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
• Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
• Purée mixture in blender with cream; serve immediately.
• SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.