Chilled Curried Pear Soup

• 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
• 1/2 cup (125 mL) dry white wine
• 1/4 tsp ( 1 mL) salt
• Pinch freshly ground black pepper
• 1/4 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

1. In a large pot, melt 5 tbsp (75 mL) of the butter over medium-high heat.
2. Add pears, onions, leeks and garlic; saute for 2 minutes.
3. Reduce heat to medium and saute for 1 minute.
4. Sprinkle with flour and curry powder; saute for 5 minutes or until pears are soft.
5. Gradually whisk in stock and wine; simmer for 15 minutes, reducing heat if necessary, until soup is velvety and slightly thickened.
6. Season with salt and pepper.
7. Meanwhile, prepare the garnish: In a small skillet, heat the remaining butter over medium-high heat.
8. Add green onions and saute for 2 minutes.
9. Add honey and sesame oil; saute for 1 minute.
10. Remove from heat and stir in yogurt.
11. Season with salt and pepper to taste.
12. Set aside.
13. Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
14. Cover and refrigerate until cold, about 3 hours, or overnight.
15. Taste and adjust seasoning with salt and pepper, if necessary.
16. Ladle into chilled bowls and top with yogurt garnish.
17. Draw a chopstick or knife through the yogurt to create a decorative swirl.

unsalted butter, onions, leeks, garlic, flour, curry, chicken, white wine, salt, freshly ground black pepper, green onions, honey, sesame oil, yogurt, salt

Taken from www.cookstr.com/recipes/chilled-curried-pear-soup (may not work)