Ingredients

• 2 tbsp. butter
• 1 leek, sliced thin discarding ½ of green tops
• 1 large onion, diced
• 4 stalks celery, sliced
• 1 ripe pear, peeled, cored and diced
• 2 bay leaves
• 1 tsp. dried thyme
• 2 tbsp. flour
• 2 cups chicken or veggie broth
• salt and pepper to taste
• ¼ cup half n half

Steps

1. Melt butter in med pot over med high heat.
2. Add leeks, onions, pear, bay, and thyme. Cover and cook till celery is soft.
3. Sprinkle on flour and stir well.
4. Stir in broth, cover and simmer on low for 20-30 min.
5. Add salt and pepper to taste.
6. Remove bay leaves and puree in a blender ½ at a time.
7. Return to pot, remove from heat and add half and half and stir.
8. Serve immediately. Will hold in refrigerator for 1-2 days only.
9. Add a dollop of sour cream and some chopped chives on top if you wish.

Serves: 4-6

Credit: Camille Van Sant