Speaker: Curried Pear Soup garnished with a sweet yogurt dollop is a wonderful combination of flavors, perfect for a cold afternoon lunch or as an appetizer before an elegant dinner. The tangy curry and spice pair so perfectly with a silky smooth fresh fruit.
Begin by peeling six pears. Then dice them into a medium small chop. Chop a medium sized onion and slice a leek. Soak it in plenty of water to remove any sand. Mince one table spoon of garlic. Then in a large sauce pan, melt butter over medium heat and add the pears, onion, leeks, and garlic. Sauté for two minutes.
Next, add three table spoons of flour, two table spoons of curry powder and sauté until the pears become soft about two minutes. Next, stir in half a cup of dry white wine. Stir in six cups of chicken stock. Reduce the heat and simmer for 15 to 20 minutes until the pears are completely soft. With an immersion blender, purée the soup, it will take about two to three minutes.
For the yogurt topping, melt one table spoon of butter in a skillet over medium heat. Slice a quarter a cup of scallions and sauté until tender about two minutes. Next add one table spoon of sesame oil and one table spoon of honey. Cook for about a minute. Now remove from the heat, and stir in third of a cup of plain yogurt. Taste and adjust seasoning as desired with salt and pepper.
Ladle the soup into bowls and top with the garnish. Curried Pear Soup garnished with a sweet yogurt, never crossed your mind, it’s a perfect idea.
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