Parsnip and pear soup - Le Coup de Grâce

Ingredients

• 1/4 cup olive oil
• 3 cups yellow flesh potatoes, peeled and cut in cubes (4 medium potatoes)
• 1 lb parsnip, peeled and cut in cubes
• 1 yellow onion, finely chopped
• 2 big Abate Patel pears, peeled and cut in cubes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/4 teaspoon dried thyme
• 2 tablespoons white wine
• About 2 cups low-sodium chicken broth
• 1/4 cup 15% country-style cream + some for the service
• Salt and ground pepper