Velvety Pear and Carrot Soup Courtesy Of: The Pacific Northwest Canned Pear Service Velvety Pear and Carrot Soup 24 1 cup Butter 7 1/2 lbs Carrots, chopped 8 pounds Canned Pear Halves or Slices in juice 2 quarts Chicken broth 2 teaspoons Salt 1 teaspoon Ground pepper 2 cups Sour cream 1 teaspoon Allspice Melt butter in stock pot.

Add carrots, cook over medium heat until carrots are lightly browned.

Add pears, juice and chicken broth, salt and pepper. Cover and cook until carrots are tender. Remove from heat.

Transfer mixture to a food processor: process until smooth.

Serve topped with a dollop of sour cream and a dusting of allspice.