1 Carrot
1 Parsnip
1 Pear
2 Fresh Chervil


In a 3-quart saucepan, steam the carrots and parsnips until tender, about 10 minutes.
Reserve the steaming liquid.
Transfer the carrots and parsnips to a food processor. Add the pears. Puree until smooth, adding just enough liquid to facilitate blending.
Reheat gently before serving. Stir in the chervil or parsley.