Celery and Pear Cream Soup

Peel onions and ginger. Chop onions coarsely, ginger as finely as possible. Heat oil in 9-liter pot and sauté onions and ginger. Peel and dice celery and carrots. Add to the onion mixture, pour in water so that the vegetables are covered, add cumin and bay leaves, bring everything to a boil and simmer for about 25 minutes. Peel, quarter and core the pears and add to the vegetables towards the end of the cooking time. Drain off liquid and set aside. Remove bay leaves and puree the vegetables with a hand blender. Then drain back the liquid, thin the soup with water to the desired consistency, season with salt, pepper and a little chili powder if desired, and bring to a boil again briefly. Stir crème fraîche with some liquid until smooth and refine the soup with it. Serve sprinkled with parsley and cumin.

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