Zucchini-Pear Soup

• 3 tablespoons butter or extra virgin olive oil, or a combination
• 1 medium carrot, peeled and diced
• 1 medium onion, peeled and diced
• 1 medium potato, preferably high-starch (''russet'' or ''baking''), peeled and diced
• 1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
• Salt and black pepper
• 4 medium zucchini, trimmed and diced
• 2 medium ripe (but still firm) pears, peeled, cored and diced
• 4 cups chicken or vegetable stock, or use water
• Mint leaves for garnish

1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper.
2. Stir occasionally, adjusting heat so vegetables do not brown.
3. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes.
4. Add pear and cook until it has softened, about 5 minutes more.
5. Add liquid and bring to a boil; taste and adjust seasoning.
6. Cool mixture, then puree.
7. Serve cold or reheat and serve hot, garnished with mint, if desired.

butter, carrot, onion, potato, thyme, salt, zucchini, medium ripe, chicken

Taken from cooking.nytimes.com/recipes/11813 (may not work)