Recipe: Celery and Pear Soup with Duck Breast Garnish

Celery and Pear Soup with Duck Breast Garnish

2 medium size celery root, rough chop 1/2 inch chunks (5 cups)
7 fresh pears, chopped into 1/2 inch chunks, seeded but not peeled, set aside 1 pear peeled and seeded for garnish
1 medium size onion, diced
4 cloves garlic, rough chopped
2 qt. Chicken stock
2 tbsp. fresh thyme, chopped
3 tbsp. duck fat
salt & pepper to taste

Garnish (select one of these):

1/4 cup smoked duck breast, cut into small dice
1/4 cup duck breast prosciutto, cut into small dice
1/4 cup diced celery root, cut into small dice, blanched
1/4 cup diced pears, cut into small dice, blanched
1/4 cup duck breasts, saut ed medium rare, cut into small dice

Seat celery root, onions and garlic in duck fat until the onions begin to turn translucent.

Add the pears with their skin intact and cook until they begin to break down, add 1 tbsp. chopped thyme.

In a separate pot, bring chicken stock up to a boil then turn off.

Add 1/2 of the amount of the chicken stock and bring to a boil, simmer for 15-20 minutes.

Take off heat, puree and then strain. Add remaining amount of chicken stock in small amounts until soup reaches proper consistency. Season with salt & pepper and chopped thyme if necessary.

To serve, place garnish in center of bowl then pour soup over.