Ledson Winery and Vineyards

Ledson Winery & Vineyards

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


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


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.