Celery and Pear Soup Recipe

• 2 tablespoons unsalted butter (1/4 stick)
• 2 tablespoons 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
• 1/2 cup olive oil
• 4 medium shallots, thinly sliced

1. In a large pot over medium heat, melt butter until foaming.
2. Add olive oil, shallots, and pear, season well with salt and ground white pepper, and cook, stirring occasionally, until tender, about 5 minutes.
3. 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.
4. Add broth and water, increase heat to high, and bring to a boil.
5. Once boiling, reduce heat to medium and simmer until celery is tender, about 10 minutes.
6. Using a blender, puree soup in batches until smooth.
7. Return soup to the stove to reheat.
8. Season well with salt and pepper.
9. Heat olive oil in a small frying pan until bubbling or about 325 degrees F to 350 degrees F.
10. Add half of the shallots and fry until golden.
11. Remove to a plate lined with paper towels, season with salt, and repeat with remaining shallots.
12. Serve soup topped with fried shallots.

unsalted butter, olive oil, shallots, pear, celery, thyme, lowsodium, water, olive oil, shallots

Taken from www.chowhound.com/recipes/celery-and-pear-soup-10759 (may not work)