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Celery, Pear and Camembert Bisque Recipe


Atkins Celery, Pear and Camembert Bisque
16.7g
Net Atkins Count ™
Prep Time: 15 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 4
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

10.8g

Protein

23.1g

Fat

5.1g

Fiber

327.3kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 1/4 cup Unsalted Butter Stick
  • 1 medium (2-1/2" dia) Onions
  • 6 cup chopped Celery
  • 1 lb Celeriac
  • 2 pear, medium (approx 2-1/2 per lb) Pears
  • 1/2 tsp Salt
  • 3 cup Chicken Broth, Bouillon or Consomme
  • 1/4 tsp Allspice Ground
  • 3 tsp Thyme
  • 29/48 each Bay Leaf
  • 1/2 cup Heavy Cream
  • 6 oz Camembert Cheese

DIRECTIONS

  1. Melt butter over medium high heat in a 4-quart stock pot.  Add the coarsely chopped yellow onion, celery, celery root, pears and salt; sauté for 5 minutes until onions have softened.  
  2. Add the chicken broth, allspice, thyme sprigs, and bay leaves.  Simmer for 15-20 minutes until the celery root is tender.  Remove thyme sprigs and bay leaves.  Puree in a food processor or blender in batches and return to the pot over medium heat.  Add in the cream and heat until hot. 
  3. Serve with 1 oz sliced Camembert per serving and garnish with fresh chopped pear (optional).  Once served the cheese should be mixed into the bisque to melt.  Makes about 8 cups; 1 serving is about 1 1/3 cups.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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