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Diets

Creamy Pear and Celery Root Soup with Pesto Swirl

Pear adds a subtle sweetness to this comforting soup, and a spoonful of mustard greens pesto gives it zip. Extra pesto can be swirled into other chunky and creamy soups or used to top pasta.

Servings
4

Ingredients

  • 3 Tbs. olive oil, divided
  • 3 cups peeled, cubed celery root
  • 1 medium onion, chopped (11/2 cups)
  • 2 medium unpeeled Bartlett pears, diced (11/2 cups)
  • 2 celery stalks, thinly sliced (11/4 cups)
  • 3 1/4 cups low-sodium vegetable broth, divided
  • 2 packed cups stemmed and chopped mustard greens (2 oz.)
  • 1 Tbs. fresh lemon juice

Preparation

1. Heat 1 1/2 Tbs. oil in large saucepan over medium-high heat. Sauté celery root, onion, pears, and celery 2 minutes. Stir in 3 cups broth, cover pan, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes, or until vegetables are tender.

2. Purée soup in batches in blender until very smooth, then return to saucepan. Add remaining 1/4 cup broth to blender, swirl to clean any soup from sides of jar, then pour into saucepan.

3. Blend mustard greens, lemon juice, remaining 11/2 Tbs. oil, and 1/4 cup soup in mini food processor until almost smooth. Thin with 1 Tbs. or more soup, if necessary. Season with salt and pepper, if desired.

4. Ladle soup into bowls, and swirl 2 Tbs. pesto into each serving.

Nutrition Information

  • Calories 240
  • Carbohydrate Content 34 g
  • Cholesterol Content 0 mg
  • Fat Content 11 g
  • Fiber Content 8 g
  • Protein Content 3 g
  • Saturated Fat Content 2 g
  • Sodium Content 262 mg
  • Sugar Content 15 g