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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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from Ingredients:
1 tablespoon butter |
6 pears, peeled cored and diced |
1 onion, diced |
1 leek, sliced and washed well |
1 tablespoon minced garlic (about 6 cloves) |
3 tablespoons all-purpose flour |
2 tablespoons curry powder |
1/2 cup dry white wine |
6 cups chicken stock |
1 tablespoon butter |
1/4 cup sliced scallion |
1 tablespoon sesame oil |
1 tablespoon honey |
1/3 cup plain yogurt |
Directions:
1. Melt butter over medium heat in a large saucepan. Saute pears, onion, leek and garlic for 2 minutes.
2. Add flour and curry powder, stir well, and saute another 2 minutes until pears soften.
3. 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.
4. 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.
5. Serve each bowl of soup with a tablespoon of the yogurt topping.
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