1/3 cup unsalted butter
6 cups diced peeled pears
2 cups onions, chopped
2 cups leeks, sliced (white and light green parts only)
1 teaspoon garlic, minced
3 tablespoons unbleached all-purpose flour
2 tablespoons curry powder
6 cups chicken stock
1/2 cup dry white wine
1/4 teaspoon salt
Yogurt Topping:
1 tablespoon unsalted butter
1/4 cup sliced green onions
1 tablespoon liquid honey
1 tablespoon toasted sesame oil
1/3 cup plain yogurt
Salt and pepper to taste
For Curried Pear Soup:
In a large saucepan melt butter and add pears, onions, leeks
and garlic and saute for 2 minutes.
Add flour and curry powder
and saute until the pears become soft, about 5 minutes.
Next stir in chicken stock
and dry white wine.
Reduce the heat and simmer
until the soup is slightly thickened, about 15 minutes.
Use an immersion blender
to puree the soup, it will take about 2 to 3 minutes. You can
use a blender by adding small batches at a time or a food processor.
For the Yogurt Topping:
Melt butter in a skillet over medium heat add sliced scallions
and saute until tender, about 2 minutes.
Add honey and sesame oil
and cook for about a minute.
Remove from the heat and
stir in plain yogurt.
Taste and adjust seasoning
as desired with salt and pepper.
Ladle the soup into bowls
and top with the garnish.
