Celery root and caramelized pear soup

Name: Celery root and caramelized pear soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2
Cuisine: En
Ingredients: 1 1/2 tablespoons butter; 1 small onion, chopped; 2 medium celery ribs, chopped; 1 small or 1/2 medium leek, white part only, sliced, green part reserved; 4 small garlic cloves, passed through a press; 1 medium celery root, peeled and chopped; 1/2 medium idaho potato, peeled and chopped; 3 Bosc pears, divided, peeled, cored and cut into a medium dice; 4 1/2 cup vegetable stock; 1 bouquet garni of 2 bay leaves, 5 sprigs of parsley and 2 sprigs of thyme; Salt and pepper; 2 tablespoons honey; 1 sprig rosemary; 1 tablespoon balsamic vinegar

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Main Dish

Very Easy

1 hour

Here is a soup recipe easy to treat with a surprisingly fresh taste.

Preparation

Preparation20 min

Cook time40 min

Melt the butter in a dutch oven or another heavy-bottomed pot over medium heat and add the onion, celery and leek. Sauté for about 6 minutes, until softened but not browned. Add the garlic and cook for an additional minute.
Next, add the celery root, the potato, one of the pears and the chicken stock. To this, add the bouquet garni and the reserved green part of the leek.
Increase the heat and bring the stock to a boil. Season with salt and pepper, stir, and reduce the heat to a simmer. Cover and cook for 30 minutes, until the vegetables are tender.
In the meantime, heat the honey in a small skillet over medium to medium-high heat until it bubbles. Add the rest of the pear and the sprig of rosemary and stir until the pear is well caramelized and soft.
Add the balsamic vinegar and stir until everything is coated, about another 2 minutes. Discard the rosemary and set the pears aside.
Purée the soup using your preferred method, either with a blender or food processor or with an immersion blender (my method of choice).
Check for seasonings and adjust if needed. Serve the soup topped with the caramelized pears.