Creamy Pear and Parsnip Soup

Ingredients

• 1 pound carrots 
• 0.3 cup chives fresh minced
• 2 pounds parsnips 
• 2 pounds comice pears ripe
• 0.3 cup nonfat yogurt plain low-fat
• 10 servings salt and pepper 
• 4 cups vegetable broth 

Equipment

• food processor
• bowl
• frying pan
• ladle
• blender
• slotted spoon

Directions

1. Peel parsnips and carrots.
2. Cut into 1/2-inch chunks.
3. In a 4- to 5-quart pan, combine parsnips, carrots, and 4 cups broth. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, 15 to 20 minutes.
4. Meanwhile, peel and core pears.
5. Cut into 1-inch chunks.
6. Add to pan and stir until hot, about 2 minutes.
7. With a slotted spoon, transfer carrots, parsnips, and pears, in batches if necessary, to a blender or food processor. Whirl until smooth, adding enough cooking liquid to pure easily. Return to pan with cooking liquid and stir until steaming. If necessary, add more broth to thin to desired consistency.
8. Ladle soup into bowls.
9. Garnish with crme frache and chives.
10. Add salt and pepper to taste.