Celery & Pear Bisque

You know how I get about soups this time of year....I just can't get enough. So here is another scrumptious soup to add to your recipe rolodex.

Let's get to know the pear a bit so we can appreciate the health benefits it is providing us as we slurp down this soup.

Protection from Free Radicals
Pears are a good source of vitamin C and copper. Both of these nutrients can be thought of as antioxidant nutrients that help protect cells in the body from oxygen-related damage due to free radicals. Vitamin C stimulates white cells to fight infection, directly kills many bacteria and viruses.
Pears Promote Cardiovascular and Colon Health
Pear's fiber does a lot more than help prevent constipation and ensure regularity. Fiber has been shown in a number of studies to lower high cholesterol levels, good news to people at risk for atherosclerosis or diabetic heart disease. Fiber also binds to cancer-causing chemicals in the colon, preventing them from damaging colon cells. This may be one reason why diets high in fiber-rich foods, such as pears, are associated with a reduced risk of colon cancer.

from WHFoods.com

Celery & Pear Bisque

from Bon Apetite

Prep: 30 min, total: 50 min

6 servings, calories 178

Ingredients:

4 1/2 T butter (I used Land o Lake tub butter)

6 C thinly sliced celery with leaves - celery has no protective skin, which makes it almost impossible to wash off the chemicals that are used on conventional crops so choose organic if it can be found.

18 oz unpeeled ripe Bartlett pears, cored, diced (generous 3 cups) plus 1/2 C finely diced for garnish - again these are on the dirty dozen so choose organic

1 1/2 C chopped dark green leek tops

reserve one leek stalk (white part) and chop into soup

3 bay leaves

1 1/2 tsp chopped fresh thyme or 1 tsp dried thyme

1 1/2 T whole wheat flour

3 C or more of Watkins chicken broth

Instructions:

Melt butter in pot over medium-high heat. Add sliced celery, generous 3 cups diced pears, leak tops and one chopped stalk, 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 with hand blender or in batches with blender. Season to taste with sea salt and pepper. Thin with more broth if desired although mine was perfect. Rewarm before serving. Garnish with diced pears and any reserved celery leaves.

Until next time...

look good, feel good, do good

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