Curried pear soup garnished with a sweet yogurt dollop is a wonderful combination of flavors prefect for a cold afternoon's lunch or as an appetizer before an elegant dinner. The tangy curry and spice pair so perfectly with a silky smooth fresh fruit. Begin by peeling six pears, then dice them into a medium small chop. Chop a medium size onion and slice a leek. Soak it in plenty of water to remove any sand. Mince one tablespoon of garlic. Then, in a large saucepan, melt butter over medium heat add the pears, onion, leeks and garlic. Saut for two minutes. Next, add three tablespoons of flour, two tablespoons of curry powder and saut until the pears become soft about two minutes.

Next, stir in half a cup of dry white wine. Stir in six cups of chicken stock. Reduce the heat and simmer for 15 to 20 minutes until the pears are completely soft. With a immersion blender puree the soup. It will take about two to three minutes. For the yogurt topping, melt one tablespoon of butter in a skillet over medium heat. Slice a quarter cup of scallions and saut until tender about two minutes. Next, add one tablespoon of sesame oil and one tablespoon of honey. Cook for about a minute. Now, remove from the heat and stir in one-third of a cup of plain yogurt. Taste and adjust seasoning as desired with salt and pepper. Ladle the soup into bowls and topped with the garnish. Curried pear soup garnished with the sweet yogurt, never crossed your mind, it's a perfect idea.

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