Ingredients

For the soup:

• 2 tablespoons unsalted butter (1/4 stick)
• 2 tablespoons olive oil
• 1 cup coarsely chopped shallots
• 1 1/2 cups peeled, coarsely chopped ripe pear, such as Bosc or Bartlett
• 4 cups coarsely chopped celery
• 1 tablespoon minced fresh thyme leaves
• 3 cups low-sodium vegetable broth
• 3 cups water

For the garnish (optional):

• 1/2 cup olive oil
• 4 medium shallots, thinly sliced

Description

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