Appetizer: United States – Celeriac, Pear and Thyme Velvet Soup

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 large leek (white and light green parts), thinly sliced and rinsed
1 lb (450 g) celeriac (celery root), peeled and diced
1 medium russet or Yukon Gold potato, peeled and diced
2 ripe but firm pears (Bosc or Anjou), peeled, cored, chopped
2 garlic cloves, sliced
4 cups (960 ml) low-sodium chicken or vegetable stock
3 to 4 sprigs fresh thyme (or 1 tsp dried thyme)
1 bay leaf
1 / 4 cup (60 ml) heavy cream or crème fraîche (optional)
1 tsp fresh lemon juice, or to taste
Kosher salt, to taste
White pepper, to taste
To serve: chopped chives and a drizzle of good olive oil or melted butter (optional)

Instructions

Warm butter and olive oil in a pot over medium heat. Add leek with a pinch of salt and cook, stirring, until soft and sweet but not browned, 6 to 8 minutes.
Stir in celeriac, potato, pears, and garlic. Cook 3 minutes to lightly coat and soften.
Add stock, thyme, and bay leaf. Bring to a simmer, then cook gently until vegetables are very tender, 20 to 25 minutes.
Remove thyme sprigs and bay leaf. Blend the soup until completely smooth and velvety (use an immersion blender or in batches in a blender).
Return to the pot. Stir in cream (if using) and lemon juice. Adjust thickness with a splash of stock or water if needed.
Season with salt and white pepper to taste. Rewarm gently without boiling.
Ladle into bowls and finish with chives and a drizzle of olive oil or melted butter, if desired. Serve alongside slices of warm Irish soda bread for dipping.