• 3 Tbs. unsalted butter
• 1/2 cup onions, minced
• 1 small turnip, peeled and diced
• 2 Tbs. candied ginger, minced
• 4 cups chicken stock
• 2-1/2 lbs. ripe firm pears, peeled, cored and cut into 1/2 inch cubes
• 1/4 lb. dried pears
• 1-1/2 cups heavy cream
• 1/3 cup dry sherry
• 2 Tbs. lemon juice
• 1 Tbs. brown sugar, firmly packed
• 1/4 tsp. nutmeg
• 1/8 tsp. allspice
• 1/8 tsp. white pepper, or to taste

Melt butter in a heavy nonreactive saucepan over medium heat. Sauté onions and turnip about 8 minutes, stirring frequently until softened. Stir in ginger and sauté another 2 minutes. Stir in stock and bring mixture to a boil. Add fresh and dried pears. Reduce heat to medium low. Simmer 35-40 minutes, partially covered, stirring occasionally. Remove from heat. Working in batches, purée soup in a food processor or blender until smooth. Return mixture to saucepan over low heat. Stir in remaining ingredients and salt to taste. Simmer about 25 minutes, stirring often. Taste to correct seasoning if necessary.

Per serving: calories 686, fat 44.0g, 56% calories from fat, cholesterol 146mg, protein 9.4g, carbohydrates 67.8g, fiber 13.4g, sugar 44.0g, sodium 843mg, diet points 15.2.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.7, Fruit: 3.3, Bread: 0.0, Lean meat: 0.7, Fat: 8.4, Sugar: 0.6, Very lean meat protein: 0.0

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