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Warming Asian Pear and Celeriac Soup
Created by Chef Lesle, this creamy soup blends earthy celeriac and sweet Subarashii Kudamono Asian Pears with shallot, rosemary, and a savory stock base. Pureed until smooth and optionally topped with crisped prosciutto, it’s a deeply comforting dish—refined, aromatic, and ideal for cool-weather gatherings.
Serves 4–6.
Ingredients
1 Tbsp. butter
1 Tbsp. vegetable or canola oil
2 large shallots, thinly sliced
1 pound (1 large) celeriac, peeled and diced
2 large or 3 small fresh Subarashii Kudamono Asian Pears, peeled, cored and diced
1 tsp. chopped, fresh rosemary
1 quart chicken or vegetable stock, plus additional as needed to thin soup
Salt and pepper
4 oz prosciutto, optional
Preparation
- Place soup pot over medium-high heat; add butter and oil. When foaming subsides, add shallot and celeriac. Sauté until translucent, but not brown, 3-5 minutes. Add Subarashii Kudamono Asian Pear and rosemary; continue to sauté another 3-4 minutes. Do not brown.
- Add stock and bring to a simmer. Simmer until celeriac is tender, 10-15 minutes. Add salt and pepper to taste. Transfer soup to blender or use stick blender and puree until smooth. If using a standing blender, you may need to blend in batches. Thin with additional stock, if needed. Pour soup back into pot and keep warm.
- Meanwhile, crisp prosciutto: Lay prosciutto on a paper-towel lined plate in a single layer. Top with paper towel. Microwave for 1 minute on high. Remove top paper towel and let rest for one minute. If prosciutto is not yet crisp, microwave for an additional 15-30 seconds. Ladle soup into bowls and crumble prosciutto over top.
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