For the next while, I will be posting, hopefully, some new ideas for your traditional Christmas celebration. It is nice to stick to the ‘same old-same old’ dishes of our past, but sometimes it is nice to upgrade to add a new one. There is nothing wrong with deleting one as well. In our house, for sure, it would be Brussel Sprouts. You?
- 5 tbsp. butter
- 5 cups thinly sliced, but peeled, celery including leaves. Finely chop some of the leaves for garnish and set aside.
- 3 – 3 1/2 cups red skinned (Red Bartlett or Red Williams) pears, unpeeled and sliced thin. Save a few slices and chop fine for garnish. Sprinkle with lime juice to avoid browning.
- 1 cup chopped leeks, dark green tops only
- 2 bay leaves
- 1 tsp. chopped fresh thyme
- 1 1/2 tbsp. flour
- 3 cups chicken broth
- whipping cream, optional (really worthwhile)
Melt butter in a large pot on medium heat, Add the celery, pears, leek tops, bay leaves and thyme. Cover and cook for about 7-8 minutes, until the celery softens. Be sure to stir occasionally so as not to burn anything.
Add the broth and reduce the heat to low and simmer for about 20 minutes. Check to see that the celery is cooked.
Remove the bay leaves, and puree in a blender or use the hand held emulsifier until smooth. Return to the pot, season to taste, and if you wish to make it a nice thicker bisque, add enough whipping cream to make it wonderful.
Serve in your prettiest bowls, putting a sprinkling of the finely chopped leavesand pear on top.
Stand back and wait for the applause to cease. Enjoy! Absolutely wonderful.