Sweet Potato-Pear Soup | Peggy Lampman's dinnerFeed

Recipe: Sweet Potato and Pear Soup

Ingredients

2 tablespoons unsalted butter
2 leeks, coarsely chopped
2 large sweet potatoes, peeled and cut into 1-inch chunks
2-3 ripe pears, peeled and cut into 1-inch chunks
5 cups vegetable stock
Pinch of allspice or nutmeg
Crème fraîche for garnish*, optional

Instructions

Melt butter and sauté leeks in a large pot for 5 minutes.
Add sweet potatoes, pears and stock. Bring to a boil over medium heat.
Reduce heat and simmer until the sweet potatoes are tender, about 40 minutes. Add the allspice or nutmeg.
Purée the hot mixture in the pot with an immersion blender or in a food processor.
Season to taste with kosher salt and freshly ground pepper.
Ladle the soup into bowls. To garnish, if desired, dip the flat part of a tooth pick into the crème fraîche and swirl a design onto the soup. Serve immediately.

*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 24 hours. Stir and refrigerate. Will keep 2-3 weeks, refrigerated.

Active Time: 15 minutes

Simmer Time: 40 minutes

Number of servings (yield): 4-6