Roasted Root Vegetable Soup

Serves 4
1 large beet (1/2 pound)—peeled, halved and sliced 1/3 inch thick
1 medium turnip (1/2 pound)—peeled, halved and sliced 1/3 inch thick
1 medium parsnip (1/2 pound)—peeled and sliced on the diagonal 1/3 inch thick
½ medium rutabaga ¼ pound)—peeled, halved and sliced 1/3 inch thick
1 medium onion, thickly sliced
2 tbs extra-virgin olive oil
4 cups chicken stock or canned low-sodium broth
Salt and freshly ground pepper
½ cup Crème fraîche or sour cream
1 tbs fresh tarragon
1 firm but ripe red pear
1 tsp pumpkin spice blend

• Use mandolin slicer or very sharp knife to cut the pear into very thin slices. 
• In deep fat fryer or heavy saucepan, heat 2 to 3 inches oil to 325°F. 
• Fry pear slices in hot oil in at least 2 batches 5 to 8 minutes or until bubbles have almost completely stopped forming. The pear slices will be deep golden brown. 
• Drain on paper towels, season with pumpkin spice and reserve.
• Preheat the oven to 475°. 
• On a large rimmed baking sheet, toss the beet, turnip, parsnip and onion with the olive oil and spread in a single layer. Roast the vegetables for about 20 minutes, stirring once or twice, until tender and golden brown around the edges.
• Transfer the vegetables to a large saucepan. Add the stock; cover and bring to a boil. Simmer over low heat until the vegetables are tender, about 10 minutes.
• Meanwhile fine chop the tarragon and mix with the crème fraiche or sour cream. Chill in the refrigerator 
• Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) 
• Return the soup to the saucepan and reheat gently. Season with salt and pepper and serve with a dollop of the tarragon crème and a pear chip.