Cream of celery root soup with spiced Oregon pears - KPTV - FOX 12

Cream of celery root soup with spiced Oregon pears

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This recipe is courtesy Chez Joly.


  • 1 1/2-pound celery root  
  • 1/2 pound shallots  
  • 2 celery ribs
  • 1/2 stick unsalted butter
  • 8 cups water
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 cup heavy cream


With a sharp knife peel celery root and cut into 1/2-inch cubes. Thinly slice shallots and chop celery ribs.

In an 8-quart heavy pot, cook vegetables in butter with salt and pepper to taste over moderately high heat, stirring, until soft and lightly golden, about 6 minutes. Add water and boil, uncovered, until celery root is very tender, about 15 minutes.

In a blender, purée mixture in batches (use caution when blending hot liquids) until smooth, transferring to a large saucepan. Stir in lemon juice, cream and, if necessary, more water to reach desired consistency. Season soup with salt and pepper and top with pear compote.

Pear Compote


  • 2 tbs butter
  • 1/2 cup sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 1/2-inch piece vanilla bean, split lengthwise
  • 2  firm but ripe Anjou or Comice pears, peeled, halved, cored, cut into small dice
  • 2 tbs brandy


Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides. Then sauté pears and spices, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Stir in sugar and brandy and cook over high heat, stirring, until juices are deep golden and pears are tender, about 5 minutes.

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