240 g onions, finely chopped
2 cloves garlic
2 bay leaves
1 tablespoon olive oil
1 medium celeriac, peeled and chopped
1.5 dl pear juice
8.5 dl vegetable stock
1 large potato, peeled and chopped
salt
ground pepper

Pre-heat oil in a pan, add the onion and saute. Add the garlic and the bay leaves and leave to cook for a further 10 minutes. Add the celeriac, the potato and the stock and simmer for about 30 minutes. Remove the bay leaves and put the soup into a blender. Blend to desired consistency. Season to taste and serve hot.