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Pear and Turnip Soup
(Sundays at Moosewood restaurant)

1 medium onion, chopped
1T butter
3 medium-large turnips, peeled and chopped (about 3 cups)
3 large pears, peeled, cored, and chopped (about 3 cups)
1t dried thyme
1/2t salt
1 1/4C vegie stock or water
1/4t nutmeg
1 1/2-2C pear or apple juice
freshly ground pepper
shredded daikon radish (optional)
a few raspberries (optional)

In a large saucepan, saut* the onion in butter for about 5 minutes, until translucent but not browned. Add the chopped turnips and pears along with the salt and herbs. Saut* for another 10 minutes or so, stirring occasionally.
Add the stock or water and cook, covered, on low heat for 20-30 minutes, until the turnips are soft and tender. Add the spices. In a blender or food processor, puree the soup with the juice, until smooth and thick. Season with pepper to taste. Serve with optional garnishes, if desired.

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