INGREDIENTS

INSTRUCTIONS

Preparation time: 50 minutes Yield: 6 servings
Fresh pears and sweet potatoes are pur.ed together and finished off with
touches of cinnamon, white wine, and cream. This unusual soup is slightly
sweet, slightly tart, and deeply soothing. It is easy to make, and it's
hard to believe something that tastes this good can be be so easy.
Steps 1 through 4 can be done ahead of time, and the pur.e can be
refrigerated for a day or two before the finishing touches are added.
1) Peel sweet potatoes (or squash), and cut into small pieces. Place in a
large saucepan with water, cinnamon stick, and salt. Bring to a boil,
cover, and simmer until tender (about 15 minutes). Remove the cover and let
it simmer an additional 5 minutes over medium heat. Remove and discard the
cinnamon stick. Set aside.
2) Peel and core the pears, and cut them into thin slices.
3) In a heavy skillet, saut. pears in butter for about 5 minutes over
medium heat, stirring frequently. Add 1/4 cup wine, cover, and simmer about
10 minutes longer over medium heat.
4) Using a food processor with the steel blade or a blender, pur.e the
sweet potatoes (squash) in the cooking water together with the pears-au-jus
until smooth. (You may have to do this in several batches.) Transfer to a
heavy soup pot or Dutch oven.
5) Add the cream or milk and the remaining 2 tablespoons of wine. Sprinkle
in the white pepper. Heat very gently just before serving. (Don't let it
boil.)
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Recipe by: Adapted from "Still Life With Menu."
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