Spiced Pear and Parsnip Soup

Serves 6-8

1kg parsnips, peeled and chunked

2-3 cardamom pods

short stick cinnamon

about 100ml dry white wine or cider

salt and freshly ground pepper

2-3 ripe pears, peeled and cored

large knob of butter

fresh grated nutmeg

Put the parsnips in a pan with the cardamom and cinnamon. Add the wine or cider and a litre of water. Season with a little salt and freshly ground pepper, bring to the boil, reduce the heat, cover loosely and cook gently until the parsnips are tender - allow 20-30 minutes. Add the pears and return the pan briefly to the boil, just long enough to soften the fruit.

Remove the cardamom pods and cinnamon. Process everything else in the liquidiser until smooth - if it's too thick dilute with some boiling water. Check the seasoning and reheat to just boiling. Stir in the butter, mixing until it melts. Finish each serving with a dusting of freshly grated nutmeg.

Enjoy!