Turnip and Pear Soup

1 medium onion, chopped
1 tablespoon vegetable oil or butter
3 medium-large turnips, peeled and chopped (3 cups_
3 large ripe pears, peeled, cored, and chopped (about 3 cups)
1 teaspoon dried thyme
½ teaspoon salt
1 ¼ cups vegetables stock
½ teaspoon nutmeg
1 ½ to 2 cups pear or apple juice
Black pepper to taste
Shredded daikon radish as garnish

In a large saucepan, sauté the onion in oil or butter for about 5 minutes, until translucent but not browned. Add the chopped turnips and pear, salt, and herbs. Saute for another 10 minutes or so, stirring occasionally.
Add vegetable stock and cook, covered, on low heat fro 20 to 30 minutes until vegetables are soft and tender. Add the spices. In a blender or food processor, puree the soup with the apple or pear juice until soup is smooth and thick. Season with pepper to taste. Top with daikon radish.

From: Sundays at the Moosewood