Best 5 Celery And Pear Bisque Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Savor the Exquisite Flavors of Celery and Pear Bisque: A Culinary Symphony of Sweetness, Earthiness, and Elegance**

Embark on a culinary journey that harmonizes the subtle sweetness of pears with the earthy notes of celery in this delectable Celery and Pear Bisque. This creamy and velvety soup is a symphony of flavors, textures, and aromas that will tantalize your taste buds and warm your soul. With its delicate balance of sweet and savory, this bisque is a versatile dish that can be enjoyed as a light lunch, an elegant appetizer, or a soothing dinner option. Dive into the depths of this culinary creation and discover the perfect harmony of flavors that await you. In addition to the classic Celery and Pear Bisque recipe, this article also unveils variations such as a Creamy Celery Root and Pear Soup, a Roasted Celery and Pear Soup, and a tantalizing Celery and Pear Soup with Blue Cheese Croutons. Each variation offers a unique twist on the classic, catering to diverse palates and preferences. Prepare to be captivated by this culinary symphony of celery and pear, and experience the exquisite flavors that await you in each spoonful.

Let's cook with our recipes!

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.

PEAR AND BUTTERNUT BISQUE



Pear and Butternut Bisque image

I found this years ago in the local paper. It was adapted from a recipe by Elizabeth Riely. I like to add more cumin than called for.

Provided by Outta Here

Categories     Pears

Time 1h5m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 14

1 (2 1/2 lb) butternut squash
2 tablespoons olive oil
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
1 garlic clove, peeled and minced
2 tablespoons fresh gingerroot, peeled and finely minced
2 pears, halved, cored and diced
3 cups low sodium chicken broth
2 sprigs fresh rosemary (3 inches each)
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Peel, seed and cube squash. (cut off a slice from top and bottom and stand squash on end to cut down the middle). Set aside.
  • In a large pan, heat oil over medium heat. Add onion, carrot, garlic and ginger. Saute 5 minutes.
  • Put squash and remaining ingredients (except pepper and lemon juice) into pan. Bring to a boil, reduce heat, cover and simmer 20 minutes. The vegetables and pears should be very tender.
  • Let soup cool a bit and puree in batches in a food processor or blender. ( I find a blender gives a smoother puree). Pour soup into a clean pan.
  • Reheat over medium-low heat, unti very hot. Season with pepper and lemon juice.
  • Garnish with a dollop of plain nonfat yogurt and a small piece of rosemary.

Nutrition Facts : Calories 290.9, Fat 8.4, SaturatedFat 1.4, Sodium 370, Carbohydrate 54.4, Fiber 9.4, Sugar 16.8, Protein 7.4

PARSNIP & CELERY ROOT BISQUE



Parsnip & Celery Root Bisque image

Here's a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.-Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 tablespoons olive oil
2 medium leeks (white portion only), chopped (about 2 cups)
1-1/2 pounds parsnips, peeled and chopped (about 4 cups)
1 medium celery root, peeled and cubed (about 1-1/2 cups)
4 garlic cloves, minced
6 cups chicken stock
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
1 cup heavy whipping cream
2 tablespoons minced fresh parsley
2 teaspoons lemon juice
2 tablespoons minced fresh chives
Pomegranate seeds, optional

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute leeks 3 minutes. Add parsnips and celery root; cook and stir 4 minutes. Add garlic; cook and stir 1 minute. Stir in stock, salt and pepper; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 25-30 minutes., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, parsley and lemon juice; heat through. Serve with chives and, if desired, pomegranate seeds.

Nutrition Facts : Calories 248 calories, Fat 15g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 904mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 6g protein.

CELERY BISQUE WITH STILTON TOASTS



Celery Bisque with Stilton Toasts image

Categories     Soup/Stew     Potato     Vegetable     Blue Cheese     Celery     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons butter
4 cups sliced celery (about 8 stalks)
1 1/2 cups chopped leeks (white and pale green parts only; from 2 medium)
3/4 pound Yukon Gold potatoes, peeled, diced
4 cups (or more) low-salt chicken broth
1/3 cup plus additional crème fraîche
1/4 teaspoon cayenne pepper
Chopped fresh parsley (optional)
Stilton Toasts

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add celery and leeks. Sauté until celery is slightly softened, about 4 minutes. Add potatoes and 4 cups broth. Bring to boil. Reduce heat to medium-low. Simmer, uncovered, until all vegetables are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return to same pot. Whisk in 1/3 cup crème fraîche and cayenne pepper. Season soup to taste with salt and pepper. (Can be prepared 2 days ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving, adding more broth to thin if desired.)
  • Ladle soup into bowls. Swirl 1 to 2 teaspoons additional crème fraîche into each. Sprinkle with parsley, if desired. Serve with Stilton Toasts.

Tips:

  • To save time, you can use pre-cut celery and pears.
  • If you don't have heavy cream, you can use milk or yogurt instead.
  • For a vegan version of this soup, use vegetable broth instead of chicken broth and omit the cream.
  • Garnish the soup with fresh herbs, such as parsley, chives, or dill, before serving.
  • Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This celery and pear bisque is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The combination of celery and pears gives the soup a unique and flavorful taste, and the creamy texture is sure to please everyone at the table. With this recipe, you can easily customize the soup to your liking by adding different vegetables or herbs. This soup is also a great way to use up leftover celery and pears.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #bisques-cream-soups     #soups-stews     #fruit     #easy     #holiday-event     #christmas     #new-years     #thanksgiving     #pears     #3-steps-or-less

Related Topics