Ingredients

2 medium-sized sweet potatoes (1 pound)

4 cups water

One 3-inch stick cinnamon

1 ½ teaspoons salt

3 large ripe pears (any kind but Bosc, which are too grainy)

1 tablespoon unsalted butter-or grapeseed or canola oil

¼ cup crisp white wine

1 to 2 tablespoons fresh lemon or lime juice (to taste)

Cayenne or white pepper (optional)

Preparation

  1. Peel sweet potatoes, and cut into small (about ¾-inch) pieces. Place in a large saucepan with water, cinnamon stick, and salt. Bring to a boil, cover, and simmer until tender (about 10 minutes). Remove the cover and let it simmer an additional 5 minutes over medium heat. Remove and discard the cinnamon stick, and let the sweet potatoes rest in their cooking water while you fix the pears.
  2. Peel and core the pears, and cut them into thin slices (about ¼-inch).
  3. Melt the butter (or heat the oil) in a heavy skillet over medium heat, and swirl to coat the pan. Add the pears, and cook, stirring often, for about 5 minutes, or until quite soft. Add the wine, cover, and simmer about 10 minutes longer over lowest possible heat.
  4. Transfer the pear mixture to the sweet potatoes-au-jus, then purée everything together until smooth with an immersion blender (You can also use a stand blender in batches, and then return it to the pot.
  5. Add lemon or lime juice to taste, plus a touch of cayenne or white pepper, if desired, and serve the soup hot. (It reheats well, if necessary.)