Curried Celery Soup with Pear | Midwest Living

Curried Celery Soup with Pear

Curried Celery Soup with Pear

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  • Makes: 4 servings
  • Yield: 5 1/4 cups
  • Hands On 20 mins
  • Total Time 40 mins

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A little bit of rice thickens this unexpectedly delicious and weeknight-easy celery soup; a few slices of pear add the perfect sweet finish (and look beautiful, too).


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 teaspoon curry powder
  • 1 teaspoon dried rosemary, crushed
  • 1 1 - pound bunch celery, chopped (about 4 cups), leaves removed
  • 3 1/2 cups reduced-sodium chicken broth
  • 1/4 cup uncooked long- or medium-grain white rice
  • Pear slices


  1. In a medium saucepan, heat oil over medium heat. Add onion; cook 3 minutes or until transparent. Add curry powder and rosemary; cook and stir 30 seconds more.
  2. Add celery, broth and rice. Bring to boiling; reduce heat, cover and simmer 20 minutes or until celery and rice are very tender. Cool slightly.
  3. Transfer to blender or food processor in batches; cover and blend or process until smooth. (Or use an immersion blender in the pot.)
  4. Serve topped with pear slices and celery leaves.

Nutrition Facts

(Curried Celery Soup with Pear)

Servings Per Recipe 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 5, sodium (mg) 568, Potassium (mg) 516, calcium (mg) 73, iron (mg) 2, carb. (g) 19, Niacin (mg) 2, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 76, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 155, vit. A (IU) 469, Fat, total (g) 7, vit. C (mg) 7, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0

Comments (1)

roddoggern wrote:
Added 2 cloves garlic, marjoram, ham. Add more rice or cream. Top with lemon olive oil.

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