1) In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the courgette, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 tsp salt.
2) Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.
3) Remove the soup from the heat. With a hand blender, puree the soup until smooth. Stir in the cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper.
4) Serve with bread or croutons.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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