Celery, Pear and Camembert Bisque
16.7g
Net Carbs
10.8g
Protein
23.1g
Fat
5.1g
Fiber
327
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 6 cups chopped Celery
- 6 ounces Camembert Cheese
- 3 teaspoons Thyme
- 1/2 cup Heavy Cream
- 1 medium (2-1/2" diameter) Onions
- 1 pound Celeriac
- 2 pear, medium (approx 2-1/2 per lb) Pears
- 1/2 teaspoon Salt
- 3 cups Chicken Broth, Bouillon or Consomme
- 2/3 each Bay Leaf
- 1/4 cup Unsalted Butter Stick
- 1/4 teaspoon Allspice Ground
Directions:
- Melt butter over medium high heat in a 4-quart stock pot. Add the coarsely chopped yellow onion, celery, celery root, pears and salt; sauté for 5 minutes until onions have softened.
- Add the chicken broth, allspice, thyme sprigs, and bay leaves. Simmer for 15-20 minutes until the celery root is tender. Remove thyme sprigs and bay leaves. Puree in a food processor or blender in batches and return to the pot over medium heat. Add in the cream and heat until hot.
- Serve with 1 oz sliced Camembert per serving and garnish with fresh chopped pear (optional). Once served the cheese should be mixed into the bisque to melt. Makes about 8 cups; 1 serving is about 1 1/3 cups.
