1 small onion, chopped

1 stalk celery, chopped

2 large leeks, sliced (about 1 litre /4 cups)

2 potatoes, peeled and cubed

3 tablespoons (45 ml) olive oil

5 cups (1.25 litres) chicken broth

1 bay leaf

1/2 teaspoon (2.5 ml) chopped fresh thyme

3 ripe pears, peeled, cored and cut into cubes

1/2 cup (125 ml) 15% cooking cream

Salt and pepper

In a saucepan, sauté the onion, celery, leeks and potatoes in the oil. Add broth, bay leaf and thyme. Cover and simmer until the vegetables are tender.

Add the pears and cook for about 20 minutes. Remove the bay leaf and purée the soup in a blender. Return to the saucepan and add the cream. Season with salt and pepper.

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