"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roast Pear and Celery Root Soup with Truffle Essence Recipe

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This recipe for Roast Pear and Celery Root Soup with Truffle Essence, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
carley pilato
Added: Monday, January 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 pears, peeled and roasted
2 celery roots, peeled and cubed
1 yellow onion, peeled and roughly chopped
4 celery stalks, roughly chopped
2 leeks, peeled, cored and roughly chopped
2 tbsp. grapeseed oil
water as needed
1 c. Chardonnay
salt and pepper to taste

Directions:
Directions:
In a large pot over medium heat, add the grapeseed oil to the pot and sweat the vegetables until tender. Deglaze with the white wine and reduce slightly. Add the pears and cover with water. Simmer for about 35 minutes and season to taste. Puree the soup in a blender or using a hand-held blender until smooth. Garnish with the truffle oil and freshly chopped herbs.

 

 

 

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