In saucepan, melt butter over medium heat. Cook celery, onions, chives, thyme, salt and pepper, covered and stirring occasionally, for about 10 minutes or until softened and translucent.

Pour in stock; bring to boil. Reduce heat and simmer for 10 minutes or until celery is very tender. Add pears; cook for 5 minutes or until pears are tender.

In batches, puree in blender. Return to saucepan; pour in cream and heat through without boiling.

It may sound unconventional, but when I tried this it was AWESOME, I bet it would be good chilled as well..but havent tried it that way.

Emily Richards

8

30

3 tbsp butter

5 cup finely chopped celery

4 onion, sliced

1/4 cup minced fresh chives

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

6 cup vegetable stock(or chicken if you like)

3 ripe pear, peeled, cored, and, sliced

1/2 cup 10% cream(I used 2% evaporated mik to make it low fat)