Although the combination of celeriac, parsnip and pear seem somewhat at odds with each other. They really work well together especially in this recipe for Celeriac & Pear Soup. We have sparked it up with the use of the fresh truffle, which is not necessary.

Soups are always a perfect starter to a meal, and this one is no exception it hits the mark with taste and heartiness. It is though not what I would call a beginners recipe as there is a level of technical skill required.

If you have a special dinner for the boss, relatives or that special love interest Celeriac & Pear Soup is the perfect choice for a starter.

Celeriac & Pear Soup

Written by - Kevin Kapusi Starow
Delicious soup with or without the truffle
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine French
Servings 4
Difficulty Easy


  • Saucepan
  • Immersion blender
  • fine sieve


  • 200 gm Butter
  • 5 Shallots - peeled & diced
  • 500 gm Parsnip - peeled & diced
  • 250 gm Celeriac - peeled & diced
  • 250 gm Pear - peeled, cored & diced
  • 2 sprigs Rosemary
  • 250 ml White Wine
  • 1.2 lt Chicken Stock
  • 125 ml Milk - whole cream
  • 125 ml Cream - 35%


  • Melt half of the butter in a pan, with a dash of grapeseed oil, once hot enough, sweat off the shallots for 2 to 3 minutes.
  • Add the pear, parsnip, celeriac, & rosemary, sweat off for a further 3 – 4 minutes.
  • Add the wine, and reduce by half.
  • Now add the stock and simmer till tender, then add the milk & cream.
  • Remove the rosemary, add the remaining butter and blend till smooth with either an immersion blender, or food processor.
  • Strain through a fine sieve.
  • Drizzle with olive oil and shaved truffle, and serve.


Keyword hearty soup, parsnip recipe
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