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Celery And Pear Bisque

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main-dish soups nut free vegetarian christmas lunch french


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4 1/2 tablespoons butter

6 cups thinly sliced celery with leaves (preferably organic; about 12 stalks) plus chopped leaves (for garnish)

18 ounces unpeeled ripe Bartlett pears, cored, diced (generous 3 cups) plus 1/2 cup finely diced (for garnish)

1 1/2 cups chopped dark green leek tops

3 small Turkish bay leaves

1 1/2 teaspoons chopped fresh thyme

1 1/2 tablespoons all purpose flour

3 cups (or more) low-salt chicken broth

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