Harvest Soup
In honor of Soup Swap day , here is one of our favorite soups Harvest Soup 2 bay leaves 6 sprigs fresh thyme 4 sprigs fresh flat-leaf parsley, plus more for garnish 1 teaspoon black peppercorns 2 tablespoons unsalted butter 2 tablespoons olive oil 6 leeks, whites only, washed and thinly sliced 1 small onion, thinly sliced 1 clove garlic, finely chopped 1 pound Yukon gold potatoes, peeled and cut into 1-inch cubes 1 pound butternut squash, peeled and cut into 1-inch cubes 1 pear, such as Bartlett or Anjou , peeled, cored, and cut into 1-inch cubes (optional) 10 cups Chicken St ock Coarse salt and freshly ground black pepper 1 cup milk Wrap bay leaves, fresh thyme, parsley, and black peppercorns in a piece of cheesecloth, and tie into a sachet with kitchen twine. Set aside. Heat butter and olive oil in a large saucepan over medium heat. Add leeks and onion, and cook until soft, about 20 minutes. Add garlic, and cook 2 minutes more. Add