Simple and delicious. This soup tastes far more masterful than the talent required to make it! Use the best butter (Ronnybrook) and food/fruit (locally grown!)for the most sophisticated flavor.
In a large pan, heat a generous 2 tablespoons of Ronnybrook butter.
Slice into coins:
1 sweet potato
1 medium onion (yellow is good)
1-2 crisp pears of choice
Cover and let simmer until the sweet potato can be easily pierced with a fork.
Add 2 glasses of water, or until your pan is full. The amount of water depends on how thick you like your soup.
Add salt and pepper, a pinch of nutmeg, and a large pinch (teaspoon+) of cinnamon, to taste. Bring to a boil, then (right away!) bring to a simmer or turn off and let cool a bit.
In even portions of water/veggie&fruit goodness, blend until all is smooth, creamy and delightful.
Garnish with scallion dice. Simply trim them with scissors. This soup is also delicious garnished with sprouts (I tried sunflower), or with tossed salted cashews thrown in. I would also imagine if you're feeling adventuresome, some pineapple on the side would be delicious. It's also great with a small helping of white wine stirred in after it's cooled a bit.
