Celery Root and Caramelized Pear Soup | Garden Of Eydie

Ingredients

• 1 cup sliced yellow or white onion
• ¼ cup sliced celery
• ¼ cup thinly sliced leek (white and light green parts only)
• 3 garlic cloves , peeled and minced (about 1 tablespoon)
• ¼ teaspoon cayenne pepper , or more to taste
• 2-½ cups (about 12 ounces) diced celery root (peeled, then diced to ½-inch pieces)
• ½ cup peeled and chopped Idaho potato
• 2-3 Bosc pears , peeled, cut in half, cored and cut into medium dice (about 1 cup). Reserve pear peel.
• 4-½ cups Vegetable stock , or other no-salt vegetable stock
• bouquet garni (2 bay leaves, 5 sprigs parsley, 2 sprigs thyme, wrapped together in cheesecloth and tied with kitchen string)
• freshly ground white pepper
• 2 tablespoons freshly squeezed lemon juice , or more to taste
• 2 tablespoons honey
• prepared diced pears (from above)
• 1 rosemary sprig
• 1 tablespoon balsamic vinegar