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Vidalia and Pear Honey of a Soup

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"The soup certainly sounded interesting, but we thought it might be too sweet with both pears and sweet Vidalias. The curry and chicken broth really balance it out," says Wendy Brannen, Vidalia Onion Committee executive director. "And, I loved that this soup was so delicious yet different when served cold in the heat of summer." The growers of USA Pears love this recipe for its inclusion of their favorite fruit! Thanks, Joan!
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 4 medium Vidalia® onions, peeled and chopped
  • 3 sweet ripe USA Pears, peeled, cored, and chopped
  • 1 tablespoon curry powder
  • ½ teaspoon salt
  • 1 ½ quarts chicken broth
  • 1 cup cream
  • ¼ cup honey
  • 1 cup plain yogurt
  • 2 tablespoons minced chives

In a 2 quart, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the Vidalias and pears, stirring to soften, 2-3 minutes. Sprinkle over 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. (Alternately, 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 better yet, chill the soup thoroughly and serve in chilled bowls, sprinkling with the chives.

  • Serving Size: 20 oz
  • Calories: 390
  • Carbohydrate: 43g
  • Dietary Fiber: 5g
  • Protein: 8g

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