Celery Root (Celeriac), Pear And Chestnut Soup

• 3 tablespoons oil (plus 1-2 tbsp for caramelizing pear for decoration)
• 1/2 (about 250g) celeriac peeled and medium diced
• 2 inside light green celery stalks (about 250 g) medium diced
• 1 ripe pear about 200-250g peeled, cored and diced (plus one pear for garnish)
• 100 grams peeled ready to eat chestnut
• 2 medium shallots, sliced
• 1 tablespoon chopped ginger
• 1 teaspoon sea salt
• 1/4 teaspoon white pepper ground
• 4 cups vegetable stock (water will work too)

1. Heat the oil in a saucepan, add the shallots celery, celeriac and ginger, saute for 5 minutes, then add the pear and chestnut and sate for another 2 minutes. Add the vegetable stock and season with salt and with pepper. Bring the soup to boil, lower heat and let simmer for 20- 25 minutes or until the celery is soft.
2. Let cool for few minutes and using the blender puree soup.
3. Reheat, check for seasoning and serve.
4. For decoration; peel, core and slice pear and sate in a frying pan with 2 tbsp oil for 3-4 minutes in a single layer and not overcrowded. Use celery hearts for decoration too.

oil, stalks, pear, chestnut, shallots, ginger, salt, white pepper, vegetable stock

Taken from food52.com/recipes/66913-celery-root-celeriac-pear-and-chestnut-soup (may not work)