Pear and Parsnip Soup

From the Passionate Vegetarian by Crescent Dragonwagon.  p. 167

3 ripe pears, peeled, cored and chopped]
3 to 4 medium parsnips, peeled and chopped
6 1/2 c. vegetable stock (I use Pacific brand)
Salt and freshly ground pepper to taste
Ginger to taste
Watercress sprigs

1. Combine the pears, parsnips, and 2 1/2 cups of the stock in a medium soup pot over medium heat. Bring to a boil, turn down the heat to a simmer, and let cook, partially covered, until the parsnip pices are tender, about 15 minutes.

2. Drain , reserving both the liquid and the solids. Puree the solids, with just a little of the reserved stock, in a food processor or blender until smooth. You could put it through a food mill or sieve if you want it extra smooth and are willing to fuss; sometimes parsnips have a woody core. But this probably won't be necessary.

3. Return the pureed mixture and reserved stock to the soup pot, along with the remainder of the stock. Season to taste with salt, pepper and ground ginger and simmer for 15 minutes. Serve hot, with a watercress sprig floating on top of each cup.