As many of you know I was unfortunately down and out last week. I had surgery on my finger the week prior and contracted a staph infection that landed me back in the hospital this past week hooked up to IV’s. I’m so thankful to be home surrounded by family and good friends. Boy the things we take for granted! Despite my finger being bandaged and unable to really get in the kitchen and cook up a storm – I have to rely on my wonderful husband to help me, which he gladly obliged! After my run on Sunday we whipped this up (had just picked up some fresh sweet potatoes and pears) and thought it would be the perfect dish on our first chill-in-the-air fall feeling Sunday. It turned out beautifully and even my pickiest loved it. Winner!
1 tablespoon of organic butter
1 tablespoon of olive oil
1 medium sized onion, diced
3 lbs of sweet potatoes, washed, peeled and chopped
6 pears, washed, cored, peeled and chopped
8 cups of vegetable broth (if you wish, you can use chicken broth but I wanted this vegetarian)
2 cups of white wine (I used a Chardonnay)
8 fresh sage leaves, finely chopped
Salt and pepper
Over medium heat, add your butter and olive oil. Get that nice and hot and then add your onion, potatoes and pears. Sauté for about 8-10 minutes or until the potatoes start to soften a bit. Then add your broth. Cover and simmer for about 30 minutes over low heat. Remove the lid, give a good stir and add the wine. Using a hand immersion blender, blend the soup until creamy. No need to add cream to thicken this soup. Add the sage leaves and cover. Taste to adjust seasonings. Serve with a nice crusty baguette and a glass of wine. Enjoy!
— Knead to Cook