Pear and Autumn-Vegetable Soup

1. 1

   Preheat the oven to 200F.

2. 2

   Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices.

3. 3

   Arrange the slices in a single layer on a rimmed baking sheet.

4. 4

   Bake until pears are dry, about 1 hour.

5. 5

   Let cool completely on sheet on a wire rack.

6. 6

   Meanwhile, peel the remaining 4 pears; halve lengthwise, and core.

7. 7

   Place the pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot.

8. 8

   Cover with water (at least 4 cups).

9. 9

   Bring to a boil.

10. 10

    Reduce the heat, and simmer until vegetables are tender, about 20 minutes.

11. 11

    Pour the mixture through a sieve into a medium bowl, reserving the broth and discarding the sage.

12. 12

    Puree the solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.

13. 13

    Return the puree to the pot.

14. 14

    Stir in 3 to 4 cups reserved broth to achieve desired consistency.

15. 15

    Bring the soup to a simmer over medium-low heat.

16. 16

    Whisk in cream, remaining 1/2 teaspoon salt, and the pepper.

17. 17

    Serve garnished with dried pears.

* Per serving · 4 servings · Values may vary.

No additional tips available.