Sweet Potato-Pear Soup

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   1) Peel sweet potatoes, and cut into small (about 3/4-inch) pieces. Place in a large saucepan with water, cinnamon stick, and salt. Bring to a boil, cover, and simmer until tender (about 10 minutes). Remove the cover and let it simmer an additional 5 minutes over medium heat. Remove and discard the cinnamon stick, and let the sweet potatoes rest in their cooking water while you fix the pears.

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   2) Peel and core the pears, and cut them into thin slices (about 1/4-inch).

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   3) Melt the butter (or heat the oil) in a heavy skillet over medium heat, and swirl to coat the pan. Add the pears, and cook, stirring often, for about 5 minutes, or until quite soft. Add the wine, cover, and simmer about 10 minutes longer over lowest possible heat.

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   4) Transfer the pear mixture to the sweet potatoes-au-jus, then puree everything together until smooth with an immersion blender (You can also use a stand blender in batches, and then return it to the pot.

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   5) Add lemon or lime juice to taste, plus a touch of cayenne or white pepper, if desired, and serve the soup hot. (It reheats well, if necessary.)

* Per serving · 4 servings · Values may vary.

No additional tips available.