Celery soup with pears and gorgonzola

Ingredients:

    40 g butter

    1 red onion

    1 clove of garlic

    2 sprigs of thyme 

    750 g celery root

    2 pears

    1.5 liters of vegetable broth or water

    125 g Gorgonzola

    salt and pepper

Directions:

Melt the butter in a large pan, add the chopped onion and garlic, thyme. Cook for about 5 minutes. Add chopped celery and medium-sized pear. Cook for another 5 minutes, stirring occasionally. Pour the broth. Bring to a boil, reduce heat and cook for 20 minutes. Turn off the heat and let cool slightly.

Add cheese and toss. Half of the mixture puree before pouring into a clean saucepan. Whip the second part. Cook all on medium heat for 3-4 minutes. Season with salt and pepper. Serve sprinkled with thyme leaves.