Vegetable soup with pear

Preheat the oven to 95 degrees. Cut 2 large pears into thin slices and lay out Ingredients:

• pears - 6 pieces (2 medium pears (240-300 g each) and 4 small pears (about 180 g each))
• Muscat pumpkin, peeled and chopped - 1 Piece
• turnip (about 90 g), peeled and sliced ​​- 1 Piece
• sprig of sage - 1 piece
• salt - 11/2 Teaspoons
• fatty cream - 1/4 cup
• freshly ground white pepper - 1/2 teaspoonfuls

Instructions

Preheat the oven to 95 degrees. Cut 2 large pears into thin slices and place on a baking sheet. Bake pears for about 1 hour. Allow to cool completely on the sheet. Meanwhile, clean the remaining 4 pears and cut into 2 pieces. Put pears, pumpkin, turnips, sage and 1 teaspoon of salt into a pan. Pour water (4 cups). Boil. Reduce the heat and cook until the vegetables are soft, about 20 minutes. Pour the mixture through a sieve into a bowl. Make a soup puree in a food processor or blender, leaving 1/2 cup of broth to dilute the mashed potatoes. Pour the soup into a saucepan. Add the remaining broth to achieve the desired consistency. Bring the soup to a boil over medium heat. Add cream, the remaining 1/2 teaspoon salt and pepper. Serve the soup, decorating it with pears.

Servings: 6