Celery And Pear Bisque Recipes

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CELERY AND PEAR BISQUE



Celery and Pear Bisque image

Make and share this Celery and Pear Bisque recipe from Food.com.

Provided by evelynathens

Categories     Pears

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

4 1/2 tablespoons butter
6 cups thinly sliced celery, with leaves plus chopped leaves (preferably organic, about 12 stalks, for garnish)
18 ounces unpeeled ripe bartlett pears, cored, diced (generous 3 cups)
1 1/2 cups leeks (the chopped dark green tops)
3 small turkish bay leaves
1 1/2 teaspoons chopped fresh thyme
1 1/2 tablespoons all-purpose flour
3 cups low-salt chicken broth (or more)

Steps:

  • Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leek tops, bay leaves, and thyme. Cover; cook until celery softens, stirring occasionally, about 8 minutes. Toss in flour. Stir in 3 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until celery is tender, about 20 minutes.
  • Remove bay leaves from soup. Puree soup in batches in blender until smooth. Return puree to same pot. Season to taste with salt and pepper. Thin with more broth by 1/4 cupfuls, if desired. Rewarm briefly.
  • Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.

CREAM OF CELERY BISQUE



Cream of Celery Bisque image

This is such a delicous soup, and another recipe that is so easy to make - This recipe can be made 24 hours ahead and refrigerated. When ready to serve, heat in medum saucepan over medium heat 5 minutes.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tbps. butter
3/4 cup onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
1/2 teaspoon dried thyme
5 tablespoons white rice
4 cups chicken broth or 4 cups vegetable broth, low-sodium
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup light cream (half and half)

Steps:

  • Melt butter in medium saucepan over medium high heat. Add onion, celery, and carrot; cook without browning, stirring constantly, 4 minutes or unitl vegetables are tender. Add thyme and rice; cook 1 minute more.
  • Add broth to saucepan; reduce to medium. Cook 15 minutes or until rice is very tender. Season with salt and pepper.
  • Purée mixture in blender with cream; serve immediately.
  • SERVING TIPS: Serve with a garnish of croutons, additional diced celery or a sprinkling of minced herbs. Makes an excellent accompaniment to any entrée featuring chicken breast.

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