Ingredients:
1/2 cup unsalted butter
8 medium firm Bartlett pears peeled, cored and diced
2 cups chopped onions
1 cup sliced green onion
2 medium garlic cloves. minced
2 tablespoons all-purpose flour
2 tablespoons curry powder
1 teaspoon ground cumin
6 cups chicken broth
1/2 cup dry white wine
1/2 cup heavy cream
1 tablespoon liquid honey
1 tablespoon toasted sesame oil
Salt and pepper (to taste)
1/4 cup green onions, sliced (garnish)
1 cup toasted croutons (garnish)

Preparation:
In a large saucepan, melt butter over medium heat then add the diced pears, chopped onions, sliced green onions, minced garlic and sauté for 2 minutes.

Next add flour, curry powder and ground cumin and sauté until the pears become soft, about 5 minutes. Next stir in chicken broth and dry white wine and reduce the heat and simmer until the soup is slightly thickened (about 20-25 minutes). Next add cream, honey and sesame oil and cook for about a minute. Remove from the heat, taste and adjust seasoning as desired with salt and pepper. Transfer small batches to a blender or a food processor and puree until smooth.

To Serve:
Ladle the soup into bowls and garnish with croutons and sliced green onion.