Pear and Turnip Velouté

This soup comforts me like a soft fuzzy blanket.
Just the smell of it calms me.

I had a busy weekend.
I had to go to work unexpectedly.
I cooked, tested what will be the Edgar Sandwiche, and cooked some more.
I also spent a long while at Rona with a very nice man who filled my basket with all I needed to paint, fix holes, redo melamine & tiles and gave me much confidence, this will be easy he said. *Reminder to find this man in November and bring brownies*

Pear and Turnip Velouté

1/4 cup butter
1 large onion, chopped
2 carrots, peeled, chopped
2 turnips, peeled, chopped
2 pears, ripe, peeled, chopped
2 L stock (I used chicken, veg is good also)
1 cup 15% cream ( I had thick cooking style)
nutmeg
thyme
salt
pepper

In a small stock pot, cook the onions in the butter until transparent. Add the carrots, cook for 5 minutes more, stirring from time to time. Add the turnips and pear. Cook for 5-7 minutes until caramelized. Add the stock and cook until vegetables are soft. Pass through a strainer and add cream, a good pinch of nutmeg and adjust seasoning with salt and pepper. Serve with fresh thyme leaves.