• In a large pot over medium heat, melt butter until foaming. Add olive oil, shallots, and pear. Season well with salt and ground pepper, and cook, stirring occasionally, until tender, about 5 minutes.
• Add celery and thyme, season with more salt and pepper, and sweat until most of the liquid has evaporated and the celery has just started to soften, about 12 minutes.
• Add broth and water, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium and simmer until celery is tender, about 10 minutes.
• Using a blender, purée soup in batches until smooth. Return soup to the stove to reheat. Season well with salt and pepper.

Garnish

• Heat olive oil in a small frying pan until bubbling or about 325°F to 350°F.
• Add half of the shallots and fry until golden. Remove to a plate lined with paper towels, season with salt, and repeat with remaining shallots.
• Serve soup topped with fried shallots.