Celery and Pear Bisque

From Bon Apetit, November 2010.

Ready In: 50 mins

Serves: 6


  • 4 12 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 12 cups leeks (the chopped dark green tops)
  • 3  small  turkish bay leaves
  • 1 12 teaspoons  chopped fresh thyme
  • 1 12 tablespoons all-purpose flour
  • 3  cups  low-salt chicken broth (or more)


  1. 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.
  2. 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.
  3. Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.

Did you Make This?

Tell us how it came out or how you tweaked it, add your photos, or get help.

Show Off

Dinner Daily Newsletter

Ever know exactly what to make after a hard day’s work? Us either. Take the guesswork out of dinner with these sure-fire meals, delivered right to your inbox.