Pear and Autumn-Vegetable Soup

• 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

1. Preheat the oven to 200F.
2. Using a mandoline or a very sharp knife, cut 2 medium pears lengthwise into paper-thin slices.
3. Arrange the slices in a single layer on a rimmed baking sheet.
4. Bake until pears are dry, about 1 hour.
5. Let cool completely on sheet on a wire rack.
6. Meanwhile, peel the remaining 4 pears; halve lengthwise, and core.
7. Place the pears, pumpkin, turnip, sage, and 1 teaspoon salt in a 4-quart stockpot.
8. Cover with water (at least 4 cups).
9. Bring to a boil.
10. Reduce the heat, and simmer until vegetables are tender, about 20 minutes.
11. Pour the mixture through a sieve into a medium bowl, reserving the broth and discarding the sage.
12. Puree the solids in a food processor or blender, adding up to 1/2 cup reserved broth as needed.
13. Return the puree to the pot.
14. Stir in 3 to 4 cups reserved broth to achieve desired consistency.
15. Bring the soup to a simmer over medium-low heat.
16. Whisk in cream, remaining 1/2 teaspoon salt, and the pepper.
17. Serve garnished with dried pears.

bartlett, sugar, sage, coarse salt, heavy cream, freshly ground white pepper

Taken from www.epicurious.com/recipes/food/views/pear-and-autumn-vegetable-soup-392317 (may not work)