Cooler temperatures, scarves, hot soups, and warm beverages. Fall has arrived. I welcome this climate with open arms each year in the Lowcountry. It does not dampen the spirit of our coastal lifestyle. It gives rise to a great many more reasons to invite guests to our home, to clean out the wardrobe closet, to enjoy a bounty of produce previously not available at the farmers market and to explore our own back yards. My only regret is the limited daylight hours that this half of the year invokes. We still enjoy the beach, albeit not always in a bathing suit, accompanied by a chair, a great book, girlfriends and a thermos! Bon Appetit Magazine tweeted this recipe earlier this week and I immediately thought to pull out that vintage thermos and share it with the girls during our weekly beach ritual. Note rain does not make for a great beach day, so the ritual shifts to a toasty warm home environment, just in case you were wondering.
Ingredients
* 4 1/2 tablespoons butter
* 6 cups thinly sliced celery with leaves (preferably organic; about 12 stalks) plus chopped leaves (for garnish)
* 18 ounces unpeeled ripe Bartlett pears, cored, diced (generous 3 cups) plus 1/2 cup finely diced (for garnish)
* 1 1/2 cups chopped dark green leek tops
* 3 small Turkish bay leaves
* 1 1/2 teaspoons chopped fresh thyme
* 1 1/2 tablespoons all purpose flour
* 3 cups (or more) low-salt chicken broth
Read More http://www.bonappetit.com/recipes/quick-recipes/2010/11/celery_and_pear_bisque#ixzz14PabYyv2
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