This soup recipe was deemed BEST SOUP in the BEST FALL 2013 RECIPE CONTEST. It has been re-named as Peace Soup (in honour of International Peace Day on Sept 21st, 2013).
- 1.5 lbs sweet potatoes or yams (acorn or butternut squash may be substituted)
- 4 cups water
- 1 3-inch stick cinnamon
- 1.5 tsp salt
- 3 large (average person’s fist size) ripe pears (any kind but Bosc)
- 1-2 tbsp butter
- 1/4 cup plus 1 tbsp dry white wine
- 1/3 cup half-and-half, light cream or milk (low-fat or soy okay)
- a few dashes of ground white pepper
- Peel sweet potatoes 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 simmer an additional 5 minutes over medium heat. Remove and discard cinnamon stick. Set aside.
- Peel and core the pears, and cut them into thin slices. In a heavy skillet, sauté pears in butter for about 5 minutes over medium heat, stirring frequently. Add 1/4 cup wine, cover and simmer 10-12 minutes over medium heat.
- Using a food processor with the steel blade or a blender, puree the sweet potatoes in their 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.
- Add the cream or milk and the additional tbsp. wine. Sprinkle in the white pepper. Heat very gently just before serving. (Don’t cook it or let it boil.)
Steps 1-3 can be done ahead of time and the puree can be refrigerated for a day or two before the finishing touches are added and the soup is heated and served.
Lucy adds: I made it without the cream or extra wine (I drank it) – and it was still delicious!