Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Cut
Gluten-Free Bread (4 slices)
into bite-sized cubes and place into a mixing bowl.
Step 3
Drizzle bread with
Extra-Virgin Olive Oil (1 Tbsp)
, followed by
Fine Sea Salt (1/4 tsp)
,
Italian Seasoning (1/2 tsp)
, and
Garlic Powder (1/4 tsp)
.
Step 4
Bake for 10-15 minutes. Be careful they don't burn. Check at 10 minutes; they are done when crispy and golden brown.
Step 5
Heat
Coconut Oil (1 Tbsp)
in a large pan. Sautee the
Sweet Onions (2)
and
Garlic (4 cloves)
until tender.
Step 6
Add
Chicken Stock (4 cups)
. You may need to transfer to a large soup pot at this point.
Step 7
Add chopped
Celery Root (2)
and
Bartlett Pears (2)
. Bring to a bowl and then let simmer on low for 15-20 minutes until the celery root and pear are tender.
Step 8
Using an immersion blender or stand-up blender blitz the ingredients until you've reached your desired texture. Add
Dried Thyme (1 tsp)
and season with
Sea Salt (to taste)
and
Ground Black Pepper (to taste)
to your liking.
Step 9
Serve topped with super tasty croutons. Enjoy!
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