Celery and Pear Soup

Vegetarian
Gluten Free
Health score
1%
Celery and Pear Soup
60 min.
6
118kcal

Suggestions


Welcome to a delightful culinary experience with our Celery and Pear Soup, a perfect blend of flavors that will tantalize your taste buds! This vegetarian and gluten-free dish is not only healthy but also incredibly satisfying, making it an ideal choice for a starter, snack, or even a light meal. With just 60 minutes of preparation, you can serve this exquisite soup to six people, impressing your family and friends with its unique combination of ingredients.

The star of this recipe is the humble celery, which, when paired with the sweetness of ripe pears, creates a harmonious balance that is both refreshing and comforting. The addition of fresh thyme adds an aromatic touch, while the sautéed shallots provide a delightful crunch that elevates the overall texture of the soup. Each spoonful is a warm embrace, perfect for any occasion.

Not only is this soup a feast for the palate, but it also boasts a modest caloric count of just 118 kcal per serving, allowing you to indulge without guilt. To enhance your dining experience, we recommend pairing this dish with a glass of Grüner Veltliner, a light and peppery wine that complements the green notes of celery beautifully. So, gather your ingredients and get ready to create a bowl of warmth and flavor that will leave everyone asking for seconds!

Ingredients

  • cups celery coarsely chopped
  • tablespoon thyme sprigs fresh minced
  • 0.5 cup olive oil 
  • 1.5 cups pears such as bosc or bartlett ripe peeled coarsely chopped
  • medium shallots thinly sliced
  • tablespoons butter unsalted ()
  • cups vegetable broth low-sodium
  • cups water 

Equipment

  • frying pan
  • paper towels
  • pot

Directions

  1. For the soup:In a large pot over medium heat, melt butter until foaming.
  2. Add olive oil, shallots, and pear, season well with salt and ground white pepper, and cook, stirring occasionally, until tender, about 5 minutes.
  3. Add celery and thyme, season with more salt and pepper, and sweat until most of the liquid has evaporated and the celery has just started to soften, about 12 minutes.
  4. Heat olive oil in a small frying pan until bubbling or about 325°F to 350°F.
  5. Add half of the shallots and fry until golden.
  6. Remove to a plate lined with paper towels, season with salt, and repeat with remaining shallots.
  7. Serve soup topped with fried shallots.Beverage pairing: The delicate and fine flavors here suggest a Riesling, but to reinforce the rare and green flavor of celery, try going to a comparable but different wine, Grüner Veltliner from Austria. A light style with a little characteristic pepper fits the bill: 2006 Schloss Gobelsburg Gobelsburger.

Nutrition Facts

Calories118kcal
Protein5.2%
Fat54.36%
Carbs40.44%

Properties

Glycemic Index
23.96
Glycemic Load
2.82
Inflammation Score
-8
Nutrition Score
5.4204347768556%

Flavonoids

Cyanidin
0.83mg
Catechin
0.11mg
Epigallocatechin
0.24mg
Epicatechin
1.51mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.07mg
Apigenin
1.96mg
Luteolin
1.26mg
Isorhamnetin
0.12mg
Kaempferol
0.15mg
Quercetin
0.6mg

Nutrients percent of daily need

Calories:118.33kcal
5.92%
Fat:7.59g
11.68%
Saturated Fat:2.94g
18.37%
Carbohydrates:12.71g
4.24%
Net Carbohydrates:9.18g
3.34%
Sugar:6.65g
7.38%
Cholesterol:10.03mg
3.34%
Sodium:62.87mg
2.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.63g
3.27%
Vitamin K:24.13µg
22.98%
Fiber:3.53g
14.1%
Vitamin A:485.1IU
9.7%
Vitamin C:7.02mg
8.51%
Folate:33.39µg
8.35%
Potassium:285.68mg
8.16%
Manganese:0.16mg
7.88%
Vitamin B6:0.12mg
6.16%
Vitamin E:0.86mg
5.76%
Copper:0.1mg
4.87%
Calcium:46.15mg
4.62%
Magnesium:16.87mg
4.22%
Iron:0.63mg
3.51%
Vitamin B2:0.06mg
3.49%
Phosphorus:33.35mg
3.33%
Vitamin B5:0.24mg
2.44%
Vitamin B1:0.03mg
1.98%
Vitamin B3:0.34mg
1.68%
Zinc:0.23mg
1.54%
Source:Chow