2 T butter
2 T chopped onion
1 clove garlic
1 sweet red pepper
6 cups chicken or vegetable stock
Saute onion, garlic, pepper and pears. Stir in parsnips and saute for 2-3 minutes. Add stock and bring to a boil. Reduce heat and simmer 20-30 minutes. Puree in blender. Season with salt and pepper.