Flavors of the Sun: Curried Pear Soup with Sesame-Honey Yogurt Garnish

Curried Pear Soup with Sesame-Honey Yogurt Photo by my son Zachary Popovsky

Curried Pear Soup with

Sesame-Honey Yogurt Garnish

by Victoria Challancin

I call this a bi-hemisphere soup. Of course I am not referring to the hemispheres of the brain, but rather suggesting that this soup works perfectly for my Northern Hemisphere friends who are mainly snowed in right now, as well as my Southern Hemisphere friends who are basking in their balmy beginnings of summer. Served hot or cold, this tasty blending of sweet and savory flavors just works. It works at every possible level: it smells divine, looks pretty, and tastes sublime. Subtle and deliciously nuanced, this soup is perfect for any weather.

In a recent class for Mexican cooks, we prepared this soup and served it hot. I could tell that my students were looking askance at the recipe, not trusting it to come together in any sort of a pleasing way. Most of them have little experience with curry flavors, not understanding how beautifully they pair with not only savory dishes, but sweet ones as well. What a surprise! Across the board they loved the results.

When I was more of a purist than I have time to be today, I always made my own curry powder blends, changing them to suit different regional Indian dishes. Sometimes, I still manage this, but often I just reach for Frontier Natural Product's Muchi Curry Powder, a premium-quality blend given to me by a loving friend. Homemade or purchased, make certain to use a high-quality blend of spices--it will make all the difference in the flavor of your dish.

Curried Pear Soup with Sesame-Honey Yogurt

Cook's Notes: If serving this soup cold, make sure to defat the chicken broth before adding it to the soup.

Recipe: Curried Pear Soup with Sesame-Honey Yogurt Garnish

(Recipe from food.com)

Soup:

1/3 cup unsalted butter

6 cups diced peeled pers

2 cups chopped onions

2 cups sliced leeks (white and light green parts only)

1 teaspoon minced garlic

3 tablespoons unbleached all-purpose flour

2 tablespoons high quality curry powder

6 cups chicken stock

1/2 cup dry white wine

1/4 teaspoon kosher salt

Garnish:

1 tablespoon unsalted butter

1/4 cup sliced green onions

1 tablespoon liquid honey

1 tablespoon toasted sesame oil

1/3 cup plain yogurt

Salt and pepper to taste

To prepare the soup: In a large saucepan melt butter and add diced pears, chopped onions, sliced leeks, and minced garlic. Sauté for 2 minutes. Add flour and curry powder and sauté until the pears become soft, about 5 minutes.

Stir in chicken broth and dry white wine. Reduce the heat and simmer until the soup is slightly thickened, about 15 minutes.

Use an immersion blender to puree the soup--it will take about 2 to 3 minutes. Or you can use a blender or food processor.

For the yogurt garnish: Melt butter in a skillet over medium heat. Add sliced scallions and sauté until tender, about 2 minutes. Add honey and sesame oil and cook for about one minute.

Remove from the heat and stir in plain yogurt. Taste and adjust seasoning as desired with salt and pepper. Ladle the soup into bowls and top with the yogurt garnish.