Ledson Winery & Vineyards

Roast Pear & Celery Root Soup with Truffle Essence
paired with our Russian River Valley Pinot Noir

Ingredients
3 pears, peeled & roasted
2 celery roots, peeled & cubed
1 yellow onion, peeled & roughly chopped
4 celery stalks, roughly chopped
2 leeks, peeled, cored & roughly chopped
2 Tbsp. grapeseed oil (Salute Sante)
water as needed
1 cup Ledson Chardonnay
salt and pepper to taste

Directions
In a large pot over medium heat, add the grapeseed oil to the pot and sweat the vegetables until tender. Deglaze with the white wine and reduce slightly. Add the pears and cover with water. Simmer for about 35 minutes and season to taste. Puree the soup in a blender or using a hand-held blender until smooth. Makes eight 8-oz. servings. Garnish with the truffle oil and freshly chopped herbs.