How to make it

  • Put turnips, parsnips, potatoes, garlic, celery, pears in pot, cover with chicken stock and stir in salt and pepper.
  • Put on medium-high and bring to a boil.
  • Cook on medium-high until vegetables are tender (about 25 minutes).
  • Drain and reserve stock.
  • Puree vegetables and return them to pot.
  • Stir in butter, ginger, and thyme, and return the stock to the pot.
  • Bring to a low simmer, and serve (garnished with scalliions and paprika if desired).

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