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Celeriac-Pear Soup

Bruce Sherman - North Pond
Chicago, IL

Chef demonstration
Soups & Sides

Recipe from North Pond's chef/owner Bruce Sherman's Chef Demonstration at the market on Saturday, November 5th

Yields 4-6 servings

  • 1 medium leek, white bottoms thinly sliced, green tops reserved for another use
  • 1 small onion, thinly sliced
  • 3-4 bartlett pears, peeled, cored, 1/2" dice
  • 1/2 head fennel, cored, 1/2" dice
  • 4 cups peeled, diced Celeriac (celery root)
  • 1/2 cup white wine
  • 3/4 cup pear or apple cider
  • 1.5 qt chicken or vegetable stock (or water)
  • 1 cup heavy cream
  • 1/4 bunch rosemary
  • 1 tbsp vegetable or canola oil
  • 4 tbsp unsalted butter
  • salt and white pepper
For the soup:
  1. In a medium saucepan, heat vegetable oil over medium heat. Add leek whites, onions, celery root and fennel.  Season then stir 3-5 minutes until softened
  2. Add pears and cook 3 more minutes
  3. Add wine and cook until completely reduced
  4. Add cider and rosemary and cook until liquid is reduced by approximately half
  5. Add stock and bring to a boil.  Simmer for 5 minutes.
  6. Add cream and cook for 5 minutes
  7. Taste broth and season with additional salt if necessary
  8. Remove and discard rosemary. 
  9. Place mixture in blender and puree thoroughly.  The mixture will be hot, so blend with caution by placing a towl over the opening in the lid. Or blend in pot with an immersion blender
  10. Pass through a fine mesh strainer and discard any solids (optional). 
To Serve
  1. Heat soup base to simmer, add butter and adjust consistency with cider and season to tast
  2. Garnish with such items as:  bacon, cranberries, celery, smoked trout, pickled pears, crouton, edible flowers, etc. 

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