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8 cups chicken broth, or bouillon
1 tbsp Dijon mustard
1 large onion, coarsely chopped
2 celeriac, or celery root
3 large ripe pears
1/4 tsp white or black pepper
In a large saucepan, bring broth and Dijon to a boil. Add onion. Peel celeriac and discard peel. Slice remainder into chunks about the size of a big marshmallow. Add to boiling broth. Cover and reduce heat so mixture just gently boils. Peel and core pears. Slice in half and add to simmering soup. Cover and continue cooking until celeriac is very tender, at least 30 minutes.
Turn into a large sieve placed over a large bowl to save broth. Purée celeriac and pears in 2 or 3 batches in a food processor or blender, adding broth as needed to help with puréeing. If serving right away, return purée to saucepan and stir in broth. Taste and, if you like, add pepper. Heat until hot. Thin, if necessary, with additional broth or water. If making ahead, cover and refrigerate up to 3 days or freeze. Soup is also good cold. Garnish each bowl of soup with a swirl of sour cream, julienned red pepper and sprigs of mint.
Calories 77, Protein 4.4g, Carbohydrates 13g, Fat 1.4g, Fibre 2g, Sodium 582mg.
This appealing light-flavour combo was inspired by a soup served to us by Tamas Ronyai, executive chef of the Ontario Club.