• 3 tablespoons butter
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1 onion, chopped
  • 4 celeriac (celery roots), peeled and cubed
  • 1 carrot, chopped
  • 3 stalks celery, chopped
  • 1 large potato, peeled and cubed
  • 8 cups vegetable broth
  • 1 teaspoon crushed black peppercorns
  • 1 teaspoon dried tarragon
  • 1 teaspoon crumbled dried sage
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon dried parsley
  • 3 pears – peeled, cored, and chopped
  • 1/2 cup heavy cream (optional)
  • salt and ground black pepper to taste


Melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the celeriac, carrot, celery, potato, and 1 cup of the vegetable broth; cook and stir until the vegetables are heated, about 5 minutes before pouring in the remaining broth. Season with the pepper, tarragon, sage, thyme, and parsley; gently stir the pears into the mixture; bring to a boil. Reduce heat to medium-low; cover and simmer until the vegetables are tender, about 20 minutes.

Remove the soup from the heat and allow to cool for 10 minutes; stir the cream into the soup. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with salt and pepper before serving.