Maui Onion and Asian Pear Soup with Tarragon

• 3 tablespoons vegetable oil
• 1 large (1 pound) Maui or other sweet onion, chopped
• 4 medium (1/2 pound) carrots, chopped
• 2 stalks (1/4 pound) celery, chopped
• 1 clove garlic, minced
• 2 large (1 1/2 pounds total) Asian pears, peeled, cored, and chopped
• 1 1/2 teaspoons dried oregano
• 1 tablespoon onion powder
• 3/4 teaspoon cinnamon
• 1 bunch (about 3 ounces) tarragon, leaves picked off the stem and chopped
• 4 cups (1 quart) chicken stock
• 2 cups (1 pint) heavy cream
• 2 cups (1 pint) half-and-half
• 1 tablespoon salt
• Pepper to taste
• Maple syrup to taste
• Lemon juice to taste

Heat the oil in a 6-quart saucepan set over high heat. Add the onion, carrots, celery, and garlic, and cook, stirring often, until deeply caramelized, about 20 minutes. Add the Asian pears and cook a couple of minutes longer, until the pear softens. Add the oregano, onion powder, cinnamon, and tarragon, and cook 2 minutes more, until the spices and herbs give off a strong aroma.

Pour in the chicken stock, heavy cream, half-and-half, and salt. Bring to a boil, reduce the heat to a simmer, set the cover ajar, and cook for about 1 1/2 hours, until the mixture has thickened and the flavors have blended. Purée in a food processor and through a fine sieve into a clean pot. Bring to a boil and adjust the seasoning with salt, pepper, maple syrup, and lemon juice to taste.