Pear, Pistachio and Parsnip Soup

1 tablespoon butter

1/3 cup diced yellow onion

2 garlic cloves, sliced

8 ounces parsnips, peeled and sliced

2 ripe Anjou pears, peeled and diced

¾ cup roasted, salted pistachios

½ cup white wine

3½ cups chicken or vegetable broth

1 cup milk

1 dried red Thai chile

salt and pepper

Add the butter to a medium-sized saucepan set over medium heat. When the butter melts, add the onion, and garlic. Cook until onions are translucent but not brown, three to five minutes. Add the parsnips, pears, ½ cup of the pistachios and the wine. Cook, stirring occasionally, until the wine has almost evaporated, about eight minutes. Add the broth, milk, and red chile. Turn heat to high and bring to a boil. Then reduce heat to maintain a simmer, and cook until the parsnips are very soft, 45 minutes to an hour. Puree the soup either by blending batches of it in a blender or by using an immersion blender. Taste the soup, and season to taste with salt and pepper. Garnish with remaining pistachios.

Serves four

From "Girl in the Kitchen" by Stephanie Izard