Autumnal Celeriac and Pear Cream Soup with Walnuts

A velvety cream soup made from celeriac and pear, flavored with thyme and crispy walnuts. An autumnal dish that goes especially well with toasted bread.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g celeriac
• 2 pc ripe pears
• 1 pc onion
• 300 g floury potatoes
• 2 tbsp olive oil
• 30 g butter
• 1 l vegetable stock
• 150 ml whipping cream
• 1 bunch thyme
• 40 g walnut kernels
• 4 pc slices of white bread
• salt
• black pepper, freshly ground

Method

1. Peel the celeriac and cut into cubes. Wash the pears, quarter, core and roughly dice them. Peel and also dice the onion and potatoes.
2. Heat the butter and 1 tbsp olive oil in a large pot. Sweat the onion until translucent, then add the celeriac, potatoes and pears and sweat for 3 minutes more.
3. Add the vegetable stock, stir in a few thyme leaves and simmer everything covered for about 20 minutes, until the vegetables are soft.
4. Toast the walnuts briefly in a dry pan without fat until fragrant, then roughly chop them.
5. Fry the bread slices in a pan with the remaining olive oil on both sides until golden brown.
6. Purée the soup finely with an immersion blender. Stir in the cream, season with salt and pepper and reheat briefly if needed.
7. Arrange the soup in preheated bowls, sprinkle with walnuts and the remaining thyme, and serve with the toasted bread.