Sweet Potato and Pear Soup

Yield: 8 servings.

Ingredients:

• 2 tablespoons unsalted butter
• 1 red onion, coarsely chopped
• 3 sweet potatoes, peeled and cut into 1-inch chunks
• 2 ripe Bartlett pears, peeled and cut into 1-inch chunks
• 5 cups vegetable stock
• 5 cups vegetable stock
• Pinch of allspice
• Kosher salt
• Freshly ground pepper
• Pear brandy (optional)
• Crème fraîche for garnish (optional)

Crème fraîche can be made by
whisking 2 tablespoons of heavy cream
with 2 tablespoons of sour cream.
Pour the mixture into a jar, cover
and let stand in a warm place
for 12 hours. Stir and refrigerate
for 24 hours.

Directions:

1. Melt butter and sauté onion in a large pot for 5 minutes.
2. Add sweet potatoes, pears and stock. Bring to a boil over medium heat.
3. Reduce heat and simmer until the sweet potatoes are tender, about 40 minutes. Add the allspice.
4. Purée the hot mixture in a food processor.
5. Season to taste with salt, pepper and pear brandy.
6. Ladle the soup into bowls. To garnish, dip the flat part of a tooth pick into the crème fraîche and swirl a design onto the soup. Serve immediately.