Creamy Pear and Celery Root Soup with Pesto Swirl

• 3 Tbs. olive oil, divided
• 3 cups peeled, cubed celery root
• 1 medium onion, chopped (1 1/2 cups)
• 2 medium unpeeled Bartlett pears, diced (1 1/2 cups)
• 2 celery stalks, thinly sliced (1 1/4 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

1. Heat 11/2 Tbs.
2. oil in large saucepan over medium-high heat.
3. Saute celery root, onion, pears, and celery 2 minutes.
4. Stir in 3 cups broth, cover pan, and bring to a simmer.
5. Reduce heat to medium-low, and cook 20 minutes, or until vegetables are tender.
6. Puree soup in batches in blender until very smooth, then return to saucepan.
7. Add remaining 1/4 cup broth to blender, swirl to clean any soup from sides of jar, then pour into saucepan.
8. Blend mustard greens, lemon juice, remaining 11/2 Tbs.
9. oil, and 1/4 cup soup in mini food processor until almost smooth.
10. Thin with 1 Tbs.
11. or more soup, if necessary.
12. Season with salt and pepper, if desired.
13. Ladle soup into bowls, and swirl 2 Tbs.
14. pesto into each serving.

olive oil, celery root, onion, bartlett, celery stalks, vegetable broth, lemon juice

Taken from www.vegetariantimes.com/recipe/creamy-pear-and-celery-root-soup-with-pesto-swirl/ (may not work)