Pear and Celery Soup with Roquefort, walnuts and pomegranate

A light, colorful and delicately fragrant winter holiday soup with a well balanced combination of tart, sweet and savory flavors.

IMG_2591.JPG
The immersion blender makes this soup very smooth. By contrast, the walnuts and pomegranate seeds give it texture.

IMG_2561.JPGIngredients for the soup:
6 pears d’Anjou, ripe
1 celery bunch
1/2 sweet yellow onion
1 tbsp olive oil
1/8 tsp sea salt
2 cups water

Garnish: pomegranate, Roquefort, walnuts
Serves 4

IMG_2562.JPGPeel and chop the onion finely.

IMG_2563.JPGHeat the oil on medium high heat in a large pot. Add the chopped onion and reduce to low. Cover and simmer about 8 minutes, until the onion is translucent.

IMG_2565.JPG Wash each branch of the celery carefully and absorb excess water with a kitchen towel.

IMG_2566.JPGCut the branches of the celery lengthwise, then chop them into small pieces. Reserve the leaves for garnish.

IMG_2569.JPGAdd the celery to the pot with the onions. Raise the heat to medium low and cover, cooking another 12-15 minutes.

IMG_2572.JPGCut the pears in half, then quarters. Reserve two quarters for garnish. Peel the other quarters (5 1/2 pears total) and cut them into large slices.

IMG_2574.JPGAdd the pears to the pot with the celery and onion.

IMG_2576.JPGAdd two cups of water, season with a pinch of salt, bring to a simmer and lower the heat. Keep cooking covered about 8 minutes.

IMG_2578.JPGTurn off the heat. Using an immersion blender, purée the soup.

IMG_2582.JPGThe soup should be completely smooth.

IMG_2587.JPGThinly slice the reserved pears.

IMG_2584.JPGRemove seeds from the pomegranate. Crumble some of the Roquefort.

IMG_2585.JPGServe the soup in bowls. Arrange some celery leaves, walnuts….

IMG_2588.JPG…Roquefort, pear slices and sprinkle with pomegranate seeds.
Serve at once and enjoy!

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