Directions:
- 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.
- 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.
- Divide soup among bowls; garnish with 1/2 cup finely diced pear and celery leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.73 Kcal (773 kJ) | ||
| Calories from fat | 91.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.16g | 16% | |
|---|---|---|---|
| Cholesterol | 24.4mg | 8% | |
| Sodium | 377.35mg | 16% | |
| Potassium | 394.81mg | 8% | |
| Total Carbs | 20.49g | 7% | |
| Sugars | 11.42g | 46% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 65.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 54.41 Kcal (228 kJ) | ||
| Calories from fat | 26.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 16% | |
|---|---|---|---|
| Cholesterol | 7.19mg | 8% | |
| Sodium | 111.15mg | 16% | |
| Potassium | 116.3mg | 8% | |
| Total Carbs | 6.04g | 7% | |
| Sugars | 3.36g | 46% | |
| Dietary Fiber | 1.51g | 20% | |
| Protein | 0.82g | 6% | |
| Vitamin C | 2.8mg | 16% | |
| Iron | 0.2mg | 3% | |
| Calcium | 19.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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