Celeriac and Pear Soup

Celeriac and Pear Soup

Alena Natalia 6

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 15 m servings 193 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the celeriac, carrot, celery, potato, and 1 cup of the vegetable broth; cook and stir until the vegetables are heated, about 5 minutes before pouring in the remaining broth. Season with the pepper, tarragon, sage, thyme, and parsley; gently stir the pears into the mixture; bring to a boil. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.
  2. Remove the soup from the heat and allow to cool for 10 minutes; stir the cream into the soup. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with salt and pepper before serving.


  • Cook's Note:
  • If the soup does not come out thick enough when blended, add flour to thicken to your liking.



Haven't made it yet, but the "Ingredients" call for 8 cups vegetable broth and 2 quarts vegetable broth. Is this correct?

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!

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 th...

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...