Pear Soup with Olive Oil Recipe
-2 tablespoons unsalted butter (1/4 stick)
-2 tablespoons Sonoma Farm Extra Virgin Olive Oil
-1 cup coarsely chopped shallots
-1 1/2 cups peeled, coarsely chopped ripe pear, such as Bosc or Bartlett
-4 cups coarsely chopped celery
-1 tablespoon minced fresh thyme leaves
-3 cups low-sodium vegetable broth
-3 cups water
For the soup:
In a large pot over medium heat, melt butter until foaming. Add olive oil, shallots, and pear, season well with salt and ground white pepper, and cook, stirring occasionally, until tender, about 5 minutes.
Add celery and thyme, season with more salt and pepper, and sweat until most of the liquid has evaporated and the celery has just started to soften, about 12 minutes.
Add broth and water, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium and simmer until celery is tender, about 10 minutes.
Using a blender, purée soup in batches until smooth. Return soup to the stove to reheat. Season well with salt and pepper.