Recipe: Sweet Potato and Pear Soup (freeze ahead) (blender or food processor)

SWEET POTATO AND PEAR SOUP

1 tablespoon butter
1 small white onion, finely chopped
1 1/2 pounds orange sweet potatoes, peeled and cut into 3/4-inch dice
2 firm pears, peeled, cored, and cut into 3/4-inch dice
3 cups chicken or vegetable stock
1 cup heavy (whipping) cream
Chopped fresh mint, for garnish

Melt butter in a saucepan over medium heat, add onion and cook for 2-3 minutes or until softened but not brown.

Add sweet potatoes and pears and cook, stirring, for 1-2 minutes.

Add stock to saucepan. Bring to a boil and cook for 20 minutes or until sweet potatoes and pears are soft.

Cool slightly; then place mixture in a blender or food processor and blend in batches until smooth.

Return to saucepan; stir in cream and gently reheat without boiling. Season with salt and ground pepper. Garnish with fresh mint.

TO MAKE AHEAD:
Soup can be frozen before cream is added. To serve, defrost soup; then gently reheat, stirring in the cream.

Servings: 4
Source: Bowl Food: Comfort Food for People on the Move by Editors of Laurel Glen