Directions:
- Melt butter over medium heat in a large saucepan. Saute pears, onion, leek and garlic for 2 minutes.
- Add flour and curry powder, stir well, and saute another 2 minutes until pears soften.
- Add white wine and chicken stock. Bring to a boil, reduce heat and simmer until pears are very soft, 15-20 minutes. Puree with immersion blender.
- In small skillet, melt butter over medium heat. Saute scallion in butter 2 minutes, or until tender. Add sesame oil and honey. Remove from heat and stir in yogurt.
- Serve each bowl of soup with a tablespoon of the yogurt topping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240 Kcal (1005 kJ) | ||
| Calories from fat | 62.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.95g | 11% | |
|---|---|---|---|
| Cholesterol | 14.35mg | 5% | |
| Sodium | 269.15mg | 11% | |
| Potassium | 457.36mg | 10% | |
| Total Carbs | 37.22g | 12% | |
| Sugars | 20.88g | 84% | |
| Dietary Fiber | 5.25g | 21% | |
| Protein | 6.79g | 14% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 0.8mg | 4% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 63 Kcal (264 kJ) | ||
| Calories from fat | 16.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 11% | |
|---|---|---|---|
| Cholesterol | 3.77mg | 5% | |
| Sodium | 70.66mg | 11% | |
| Potassium | 120.06mg | 10% | |
| Total Carbs | 9.77g | 12% | |
| Sugars | 5.48g | 84% | |
| Dietary Fiber | 1.38g | 21% | |
| Protein | 1.78g | 14% | |
| Vitamin C | 2.4mg | 15% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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