Peel & dice the shallots.
Peel and core the pears. Cut into small pieces.
Peel and slice parsnips.
Heat oil in a large pot. Add the shallots and sauté until starting to brown.
Add the pears and parsnips and cook, stirring frequently until soft.
Deglaze the pot with white wine and bring to a boil.
Add the stock and the pear juice.
Bring to a boil. Lower the heat and simmer for 20 minutes.
Puree with a hand blender.
Stir in the sour cream.
Season with salt and pepper to taste.
Cut the pear into thin slices.
Melt the powdered sugar in a non-stick pan over medium heat.
Add pear wedges and caramelize for about 1 minute.
Pour the soup into bowls and top each with a few wedges of caramelized pear.
Sprinkle chives over the top and serve.