Total Time
Prep 15 mins
Cook 30 mins


Ingredients Nutrition


  1. Melt butter over medium heat in a large saucepan. Saute pears, onion, leek and garlic for 2 minutes.
  2. Add flour and curry powder, stir well, and saute another 2 minutes until pears soften.
  3. Add white wine and chicken stock. Bring to a boil, reduce heat and simmer until pears are very soft, 15-20 minutes. Puree with immersion blender.
  4. In small skillet, melt butter over medium heat. Saute scallion in butter 2 minutes, or until tender. Add sesame oil and honey. Remove from heat and stir in yogurt.
  5. Serve each bowl of soup with a tablespoon of the yogurt topping.


Most Helpful

I have made this several times now, and it is absolutely delicious. Even without the topping, it's a winner, and my guests agree.

captain's wife May 17, 2010

I had no problems w/ consistency. This is a delightful recipe! Awakens one's palate w/ the subtle pear texture & sweetness, yet spiciness from the curry. Very tasty. Thank-you for sharing!

Loves nature April 11, 2010

I would give it zero if I could. It came out so liquidifed (that it was like water) that after adding alot of things to it to make it not of water consistency, it did not work at all. I think that it needs less liquid and it would be delicious- because the flavour was good, but not edible after doing this recipe.

jcpropheticsoul January 28, 2009

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