- 1 butter
- 1 large sweet onion, peeled and chopped
- 2 cloves garlic, pressed
- 1/2 pound boiling potatoes, about 3 medium, peeled and cut into small cubes
- 2 medium carrots, cut into small pieces
- 2 maple syrup
- 4 pears cored, and cut into 1-inch chunks
- 1 teaspoon fine sea salt
- 2 chopped fresh thyme
- 1 freshly ground nutmeg
- 2 Grey Poupon Dijion Mustard
- 3 cups vegetable or chicken broth
- Creme Fraiche
- Red pepper flakes, optional
In a large pot over medium heat, melt the butter; stir in the onion. Turn the heat down to medium-low, covering the onions. Stir occasionally for about 10 minutes, or until the onions are softened.
Turn the heat up to medium and stir in the garlic, potato, and carrot. Cover the pot and cook for about 10 minutes.
Add in the maple syrup, pear, salt, thyme, and nutmeg, stirring gently. Allow to cook on low heat, stirring frequently, for about 5 minutes.
Add in the broth and mustard, bring to a boil, then turn the heat down to low. Cover the pot and let the soup simmer for about 15 minutes or until the potatoes are soft.
Transfer the soup in batches to a blender (or food processor), and puree for 2-3 minutes until smooth. Salt and pepper to taste. Serve with a spoonful of creme fraiche, a sprinkle of fresh thyme and red pepper flakes.