Cream of Pear and Leek Soup

Instructions

1. 1

   In a saucepan over medium-high heat, soften the leeks, potatoes and celery in the oil. Add the broth, bay leaf and thyme. Bring to a boil. Cover and simmer until the vegetables are tender.

2. 2

   Add the pears and continue cooking for 20 minutes. Remove and compost the bay leaf.

3. 3

   In a blender, purée the soup until smooth. Season with salt and pepper. Return the soup to the saucepan. Add the cream.