Rutabaga and Pear Soup

- 3 tablespoons unsalted butter, divided
- 2/3 cup chopped shallots
- 2½ pounds rutabaga (otherwise known as waxed yellow turnip), peeled and cut into 1-inch cubes
- 6 cups chicken stock, preferably homemade, or use canned low-sodium broth
- 3 ripe Comice pears, peeled, cored, and cut into ½- inch dice
- 1½ teaspoons chopped fresh thyme
- Salt and freshly ground black pepper
Instructions:
Expect a wonderful blend of earthy, sweet flavors from the interplay of rutabaga and pears. And with its deep golden color, this soup visually brightens up a cold winter night.
- Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the shallots and cook, stirring often, until tender, about 3 minutes. Add the rutabaga and stir well. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and cover. Simmer until the rutabaga is tender, about 45 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat until the foam subsides. Add the pears and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer about one-third of the pears to a bowl to use as garnish.
- Add the thyme and the remaining pears to the soup, and simmer for 5 minutes. In batches, puree the soup in a blender. Return to the pot and season with salt and pepper to taste. Serve hot, in individual bowls, each garnished with a spoonful of the reserved pears.