"A hearty and thick soup made with vegetables, the root of the celery plant, and pears. Very warming. It is very popular in England. Don't be intimidated by all the ingredients, most can be omitted according to taste or availability. Apples can be substituted for the pears, if desired. Garnish with a pinch of fresh parsley, a slice of butter, or a small glob of cream. Enjoy with a hearty bread or crackers." — Alena Natalia
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celeriac (celery roots), peeled and cubed
potato, peeled and cubed
crushed black peppercorns
crumbled dried sage
dried thyme leaves
pears - peeled, cored, and chopped
salt and ground black pepper to taste
Delicious! I used 1 quart Veg stock (4 cups) instead of the called for 8. It made a nice and thick puree. This recipe makes a ton, but it reheats well. So healthy and tasty!
Haven't made it yet, but the "Ingredients" call for 8 cups vegetable broth and 2 quarts vegetable broth. Is this correct?
Wow! For a vegetable soup, this was really great. I only used 2 quarts of stock total and mashed rather than pureed the soup. I also used skim milk and a Tbsp of flour instead of cream to cut the fat. There was a little bit left over and I cook black eyed peas in it with a little chicken broth and they were exceptional also. Thanks for the recipe.
Very good. I had to skip the heavy cream so I bet it's even better if you follow the recipe exactly.
Just a note: Celeriac isn't the root of the celery plant. It's a different plant altogether with a mild celery/parsley taste. It's easier to peel if you slice it and then cut the peel off like you would cut off the crusts on a slice of bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Celeriac and Pear Soup
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 53
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