Ingredients

serves 6

　　2 medium Bartlett pears (8 to 10 ounces each) and 4 small Bartlett pears (about 6 ounces each)

　　1 sugar pumpkin or butternut squash (about 1 pound), peeled and cut into 2-inch pieces

　　1 turnip (about 3 ounces), trimmed, peeled, and cut into 1-inch pieces

　　1 sprig fresh sage

　　1 1/2 teaspoons coarse salt

　　1/4 cup heavy cream

　　1/2 teaspoon freshly ground white pepper

　　

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.