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Sweet Potato and Pear Soup
Yield: 8 servings

2 tablespoons unsalted butter
1 red onion, coarsely chopped
3 sweet potatoes, peeled and cut into 1-inch chunks
2 ripe Bartlett pears, peeled and cut into 1-inch chunks
5 cups vegetable stock
Pinch of allspice
Kosher salt
Freshly ground pepper
Pear brandy (optional)

Crème fraîche for garnish (optional)
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 12 hours. Stir and refrigerate for 24 hours.

Melt butter and sauté onion 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.
Purée the hot mixture in a food processor.
Season to taste with salt, pepper and pear brandy.
Ladle the soup into bowls. To garnish, dip the flat part of a tooth pick into the crème fraîche and swirl a design onto the soup. Serve immediately.
Sweet Potato and Pear Soup by VeggieCards
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