Pear and celeriac soup with chives

Pear and celeriac soup with chives recipe

16 ratings

See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 115 calories / serving
  • Healthy

Ingredients

  • 2tbsp olive oil
  • 1 large onion, chopped
  • ½ tsp fennel seed
  • 2 cloves garlic
  • 1 celeriac, peeled and chopped
  • 4 pears, peeled, cored and chopped
  • 700ml vegetable stock
  • 1 bunch chives, chopped
  • cream, for drizzling (optional)

Each serving contains

  • Energy

    475kj
    115kcal
    6%
  • Fat

    7g 10%
  • Saturates

    1g 5%
  • Sugars

    9g 10%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 11.5g Protein 2.7g Fibre 7.3g

Method

  1. In a large saucepan, heat the oil. Add the onion, fennel seed, garlic and some seasoning and cook for 5 minutes.
  2. Add the celeriac, pears and the stock and simmer for 20 minutes.
  3. 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.

See more Soup recipes

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.

You may also like

Be the first to comment

blog comments powered by Disqus