Red Pepper, Pear and Parsnip Soup

One of Irene N's favourites.

2 tbsp butter
2 tbsp chopped onion
1 clove garlic, pressed
1 sweet red pepper, seeded and chopped
2-3 pears, peeled, cored and chopped
1 lb parsnips, peeled and chopped
6 c chicken or vegetable stock
Salt and pepper to taste

Garnish: sour cream or chopped parsley.

In a large pot, melt butter and sauté onion, garlic, pepper and pears until soft. Stir in parsnips and sauté for 2 to 3 minutes. Add stock and bring to a boil. Reduce heat and simmer until parsnips are tender 20 to 30 minutes. Working in batches, puree the soup in a blender or food processor, then return to pot. Heat through and season with salt and pepper. Serve with a dollop of sour cream or a sprinkling of parsley. Makes 6 servings.