Autumn cold soup – a detailed recipe for cooking. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l (30 gr.) Butter
- 1 onion, finely chopped
- 1.5 tbsp. (225 gr.) Celery root, peeled and chopped cubes
- 2 ripe pears
- 1 liter chicken broth
- 250 ml 35% cream
- 1/2 tbsp. (50 gr.) Crushed cheese with mold
- 2 tbsp. l chopped chives
- Salt and pepper to taste
Recipes with similar ingredients: onions, celery root, pears, cream, blue cheese, chives
Recipe preparation:
- Finely chop the onion. Peel the pears, cut core and cut into small cubes. Fry onion and root celery in butter for 10 minutes. Add pears and cook no more than 5 minutes. Add the broth and continue cooking, until the vegetables are well cooked, for 15 minutes. Remove from heat, add cream and cheese.
- Then, mix everything well with a blender until smooth. mass and refrigerate. Cooling 2 hours.
- Soup can be diluted with a little milk or cold broth. Add green onions and serve.
