Pear and Celeriac Soup
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The classic pear and celeriac soup but spiced with cardamom and green peppercorns and topped with fresh mint pesto.
Serves:6 (main course)
Equipment
- 1 Large heavy based pan
- 1 Stick blender
- 1 Mini-blender or pestle and mortar
Ingredients
Pear and Celeriac Soup
- 1 celeriac
- 2 pears
- 1 large white onion - roughly chopped
- 1 large leek - cut into disks - use some of the green leaves if they are tender
- ½ tsp powdered cardamom
- ½ tsp freshly ground green pepper
- 1 sprig thyme
- 6 cm parmesan rind optional
- 1 litre stock of your choice
- 1 tbsp cider vinegar
- olive oil
- salt and pepper
- ½ lemon
Mint Pesto
- 1 large handful of mint leaves (approx 40g)
- 30 g almonds
- 30 g finely grated parmesan
- 2 cloves grated garlic
- 1 lemon (zest)
- hot water
- salt and pepper
Instructions
- Gently sweat the onions, leek, spices and thyme in a little olive oil over low heat.
- While the onions are cooking, peel the celeriac and add to the onions as you chop. Cut the celeriac into approximately 3 cm cubes. Squeeze over a little lemon juice.
- When the onions are translucent and the celeriac has started to soften - add all the stock and the parmesan rind.
- Peel and core the pears and add them immediately to the soup as you peel - to stop them from browning!
- Simmer gently for 30-40 minutes or until the celeriac is soft and blendable.
- Remove the parmesan rind and thyme sprig. Blend the soup and check for seasoning adding salt, black pepper and a tablespoon of cider vinegar. If it is too thick for your taste - add a little milk, water or stock and reheat.
Mint Pesto
- Blanch the mint leaves in hot water and then immediately into iced water. This stops them from browning.
- Add the almonds to the mini-blender and whizz until fine. Add the remaining ingredients except for the water and blend. If you want it a little smoother but not oilier - add a little warm water to help you get the right consistency. Add salt and pepper to taste.
Serving
- Serve hot, garnished with mint pesto and fresh bread.
Notes
It is important to blanch the mint leaves, or they tend to turn brown, and you lose the lovely bright green colour of the pesto—a great how-to post on blanching herbs here.
If you want to prepare the celeriac in advance - it needs to be covered with water acidulated with either lemon or vinegar - to stop it from browning.
The green peppercorns give the soup a slightly spicy kick but can be replaced with black peppercorns or a combination of white and black pepper.
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