- 6 tbsp (90 mL) unsalted butter, divided
- 6 cups (1.5 L) diced peeled pears (about 6)
- 2 cups (500 mL) chopped onions
- 2 cups (500 mL) sliced leeks, white and light green parts only
- 1 tsp (5 mL) minced garlic
- 3 tbsp (45 mL) all purpose flour
- 2 tbsp (25 mL) curry powder (store-bought or see recipe, opposite)
- 6 cups (1.5 L) chicken stock
- ½ cup (125 mL) dry white wine
- ¼ tsp ( 1 mL) salt
- Pinch freshly ground black pepper
- ¼ cup (50 mL) sliced green onions
- 1 tbsp (15 mL) liquid honey
- 1 tsp (5 mL) toasted sesame oil
- 1/3 cup plain yogurt (75 mL)
- Salt and freshly ground black pepper
- In a large pot, melt 5 tbsp (75 mL) of the butter over medium-high heat. Add pears, onions, leeks and garlic; sauté for 2 minutes. Reduce heat to medium and sauté for 1 minute. Sprinkle with flour and curry powder; sauté for 5 minutes or until pears are soft.
- Gradually whisk in stock and wine; simmer for 15 minutes, reducing heat if necessary, until soup is velvety and slightly thickened. Season with salt and pepper.
- Meanwhile, prepare the garnish: In a small skillet, heat the remaining butter over medium-high heat. Add green onions and sauté for 2 minutes. Add honey and sesame oil; sauté for 1 minute. Remove from heat and stir in yogurt. Season with salt and pepper to taste. Set aside.
- Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Cover and refrigerate until cold, about 3 hours, or overnight. Taste and adjust seasoning with salt and pepper, if necessary.
- Ladle into chilled bowls and top with yogurt garnish. Draw a chopstick or knife through the yogurt to create a decorative swirl.