In a large saucepan, heat the oil. Add the onion, fennel seed, garlic and some seasoning and cook for 5 minutes.
Add the celeriac, pears and the stock and simmer for 20 minutes.
Purée until smooth in a food processor or blender. Pour into 4 large bowls and scatter the chives over. For an extra rich finish, drizzle with a little cream, if you like.
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.