Pear and Rutabaga Soup
- 6 cups chicken stock, best if homemade
- 4 ripe pears, peeled, cored and quartered
- 1 large rutabaga, peeled and chopped
- 1 inch piece fresh garlic, peeled and chopped
- 1 tablespoon fresh thyme
- Flaked sea salt and freshly ground pepper
- 2 tablespoons melted ghee
- Freshly grated nutmeg
Fill a large soup pot with chicken stock and set over high heat. Add pears, rutabaga, garlic, and thyme and bring to a boil. Reduce heat and simmer until rutabaga is very tender, about 30 minutes. Remove from heat and let cool slightly. Working in batches, process soup in a blender until smooth and return puree to soup pot. Adjust seasoning with salt and pepper. Serve with ghee and a nutmeg if desired.