Instructions: Peel parsnips and carrots. Cut into 1/2-inch chunks.

In a 4- to 5-quart pan, combine parsnips, carrots, and 4 cups broth. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, 15 to 20 minutes.

Meanwhile, peel and core pears. Cut into 1-inch chunks. Add to pan and stir until hot, about 2 minutes.

With a slotted spoon, transfer carrots, parsnips, and pears, in batches if necessary, to a blender or food processor. Whirl until smooth, adding enough cooking liquid to puree easily. Return to pan with cooking liquid and stir until steaming. If necessary, add more broth to thin to desired consistency.

Ladle soup into bowls. Garnish with creme fraiche and chives. Add salt and pepper to taste.

This recipe yields about 10 cups; 8 to 10 servings.

Comments: If making up to 1 day ahead, chill airtight. To reheat, stir occasionally over medium-high heat until steaming.

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