700-800 g celery root
2 large cloves of garlic
3-4 pcs. shallots
4 pears hard varieties
1 tbsp. olive oil
a few twigs of parsley
2 tsp fresh grated ginger
1 liter of vegetable broth
1. Peel shallots and garlic and chop finely. Grind parsley branches. In a large bowl, heat the olive oil, add ginger, vegetables and fry the whole mixture until soft.
2. Peel the root of celery and pears and cut them into cubes, then put them in a pan with other vegetables and pour vegetable broth. Wait until it boils, then cook the soup until the celery is soft.
3. Mash the soup with a blender, then salt and add fresh herbs.
4. Serve hot, optionally with croutons with a cheese cap.