Sweet Potato Pear Soup

 Serves 6

I love it when two ingredients that would seem to be strange bedfellows complement each other effortlessly and surprise me by creating a magical mystery flavor tour.  I strongly suggest you use soft, ripe brown Bosc pears for this recipe, best if they are ripe, but okay even if they are slightly firm to the touch. They add a delicate flavor and a smooth texture that's unique. It's important that you don't overcook the pear slices when you are sauteing them and after, when adding them to the sweet potatoes or you risk loosing the subtle notes that make this thick and satisfying soup so special.  I added soy milk to add to the creamy texture but it's equally rich and delicious sans the "dairy".

1.5 pounds ( about 2 large) sweet potatoes.
3 large Bosc pears
1 cinnamon stick
Ground cinnamon (optional)
1 or 2 TB. butter
1.5 tsp. salt
4 cups of water or vegetable or chicken stock
2 TB. white wine
1 tsp. white pepper
1 cup milk (soy or regular)
Chickpeas garnish (optional)

1.  Peel the sweet potatoes and chop in to chunks. Place in soup pot and cover with stock or liquid, cinnamon stick, and salt. Bring to a boil and simmer for 15 minutes. Remove cinnamon stick and add taste. Add ground cinnamon to taste.
2. Cut unpeeled pears into 1" slices, removing core and seeds. Saute in butter for 5 minutes stirring frequently. Add wine and simmer covered 10 minutes more.
3. Add pears to sweet potatoes and puree in blender or food processor.

4. Transfer back to soup pot and add white pepper and extra cinnamon if needed. Heat very gently before serving.