Pear and Autumn-Vegetable Soup

Preparation

1. Step 1

   Preheat the oven to 200°F. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices. Arrange the slices in a single layer on a rimmed baking sheet. Bake until pears are dry, about 1 hour. Let cool completely on sheet on a wire rack.

   Step 2

   Meanwhile, peel the remaining 4 pears; halve lengthwise, and core. Place the pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot. Cover with water (at least 4 cups). Bring to a boil. Reduce the heat, and simmer until vegetables are tender, about 20 minutes.

   Step 3

   Pour the mixture through a sieve into a medium bowl, reserving the broth and discarding the sage. Puree the solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.

   Step 4

   Return the puree to the pot. Stir in 3 to 4 cups reserved broth to achieve desired consistency. Bring the soup to a simmer over medium-low heat. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper. Serve garnished with dried pears.