Vidalia and Pear Honey of a Soup
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Credit: Vidalia Onion Committee, Vidalia, Georgia
The National Culinary Review, March 2016
Ingredients
2 T. butter
1 T. vegetable oil
4 medium Vidalia onions,
peeled, chopped
3 sweet ripe pears, peeled, cored, chopped
1 T. curry powder
½ t. salt
1½ quarts chicken broth
1 cup cream
¼ cup honey
1 cup plain yogurt
2 T. minced chives, divided
Instructions
In 2-quart heavy-bottomed saucepan, melt butter with oil over medium heat. Add onions and pears; stir to soften, 2-3 minutes. Sprinkle in curry powder and salt; stir another minute until curry is fragrant. Stir in chicken broth; simmer 10 minutes, stirring occasionally. Remove from heat; cool slightly. Put in processor or blender; puree until smooth. Return puree to pan. Add cream and honey; heat through. Whisk in yogurt and 1 T. chives. Serve immediately, sprinkled with remaining chives, or chill thoroughly and serve in chilled bowls, sprinkled with chives.
Yield
4-6 servings
Tags
Soup, The National Culinary Review
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