Leeks, Pear and Parsnip Soup with Sage

• 25g butter
• 3 leeks (white part only), cut into chunks
• 1 unripe pear, cut into chunks
• 1 medium parsnip, cut into chunks
• 2½ cups milk
• 2½ cups chicken stock
• A few sage leaves
• ½ tsp salt and white pepper to taste 

1. Melt butter in a soup pot
2. Brown leeks for approx. 1 to 2 min, or until translucent
3. Add pear and parsnip. Stirring occasionnally, cook for approx. 2 to 3 min
4. Add milk and chicken stock (enough to cover the vegetables)
5. Season with salt and white pepper
6. Bring to a boil and reduce heat
7. Simmer gently, stirring occasionally, for approx. 20 min or until the vegetables are cooked
8. Mix soup in blender
9. Ajust the soup's texture (by adding milk or stock if it is too thick) and the seasoning (salt, pepper)

Makes 8 servings as an appetizer or 4 servings as a main dish.