A light, colorful and delicately fragrant winter holiday soup with a well balanced combination of tart, sweet and savory flavors.
The immersion blender makes this soup very smooth. By contrast, the walnuts and pomegranate seeds give it texture.
Ingredients 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
Peel and chop the onion finely.
Heat 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.
Wash each branch of the celery carefully and absorb excess water with a kitchen towel.
Cut the branches of the celery lengthwise, then chop them into small pieces. Reserve the leaves for garnish.
Add the celery to the pot with the onions. Raise the heat to medium low and cover, cooking another 12-15 minutes.
Cut 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.
Add the pears to the pot with the celery and onion.
Add two cups of water, season with a pinch of salt, bring to a simmer and lower the heat. Keep cooking covered about 8 minutes.
Turn off the heat. Using an immersion blender, purée the soup.
The soup should be completely smooth.
Thinly slice the reserved pears.
Remove seeds from the pomegranate. Crumble some of the Roquefort.
Serve the soup in bowls. Arrange some celery leaves, walnuts….
…Roquefort, pear slices and sprinkle with pomegranate seeds.
Serve at once and enjoy!