This refreshing summer soup is the perfect balance of sweet and savory with its curry kick. Full of flavor served either hot or cold, it is ideal for any weather.
2 tbsp. butter
1 tbsp. vegetable oil
4 medium Vidalia Onions, peeled and chopped
3 sweet ripe pears, peeled, cored, and chopped
1 tbsp. curry powder
1/2 tsp. salt
1 1/2 qt. chicken broth
1 cup cream
1/4 cup honey
1 cup plain yogurt
2 tbsp. minced chives
In a 2-quart, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the Vidalia onions and pears, stirring to soften, two – three minutes.
Sprinkle in the curry powder and salt. Stir for another minute until the curry is fragrant.
Stir in the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool slightly before putting in a processor or blender to puree until smooth. (Or you can use a stick blender and skip the cooling step.)
Return puree to the pan and add the cream and honey; heat through. Whisk in the yogurt and half the chives. Serve immediately, sprinkled with the remaining chives. Or chill the soup thoroughly and serve in chilled bowls, sprinkling with the chives.