Pears? In soup? No, I’m not kidding. At all. Fruit in soup is not as extraordinary or weird as you might think. The lentil soup I often cook has apple in it, curried apple-tomato soup is also a treat, and apart from that, I once even made a banana soup which was pretty awesome.
But back to pears! And celeriacs! Those two food items have only the whitish colour of their flesh – in common. , but apart from that, they’re rather each other’s opposites: Knobbly, irregularly shaped and earthy and sharp tasting versus shapely, smooth and super sweet. Yet, throw them both in a soup pot in you’ll end up with a wonderful silky sweet soup you’ll absolutely want to make again. And the best part of it: you only need a handful of ingredients. This is as quick as it gets.
- 1 onion, chopped up
- 1/2 cup celery root cubes (so you peel the celeriac first, discard the knobbly skin, and then cube the flesh)
- 2 pears, peeled and cubed
- 3 to 4 cups vegetable stock (depends on how thick you want the end result to be)
- salt and looooots of cracked black pepper
- optional: a splash of plant-based cream
- optional, for variation or extra taste: sage, parsley, chives, ginger, or even some cardamom pods.
- For garnish: parsley, chives
Sauté the onion in some oil until translucent; add the pear and celeriac cubes, fry for some more minutes and then add the vegetable broth. Let simmer until the pear and celeriac cubes are tender, then puree the soup using an immersion blender. Bring to taste with salt and pepper. Lots of black pepper, in fact.