(Serve Warm or Chilled)
- Serving Size: 4 – 6
- Preparation Time: 10 minutes
- Total Cooking time: 10 minutes
Churchill’s “Vidalia and Pear Honey of a Soup” was the winning recipe in the Vidalia Onion Committee’s “Sweet Times with Vidalias” recipe contest.
“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.”
|4||medium||Vidalia onions, peeled and chopped|
|3||sweet ripe pears, peeled, cored and chopped|
|1 1/2||quarts||chicken broth|
In a 2-quart, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the onions and pears, stirring to soften, two to 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.
For more Vidalia onion recipes and information on upcoming contests and promotions, visit VidaliaOnion.org or join the fan page on Facebook.
Courtesy of ARAcontent