CHILLED INDIAN PEAR SOUP (for six)

9 sweet ripe pears

1 quart light chicken broth

1 medium sized onion, chopped

2 tablespoons unsalted butter

1 tablespoon curry powder, preferably garam masala

1 cup heavy cream

salt

cayenne pepper

½ cup heavy cream, beaten until barely stiff

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1.  Shave off the stem and root ends of the pears, peel them and slice them in half lengthwise.  Remove the cores with a spoon or melon baller, cut them into 1-1/2 inch chunks and put them into a mixing bowl with the chicken broth.  (The broth covers the pears and prevents them from turning brown.)

2.   In a 4 quart pot over medium heat cook the chopped onion in butter until it softens and turns translucent, about 10 minutes.  Stir in the curry powder and cook for about 2 minutes until the smell starts to fill the room.

3.   Pour in the pears and all the remaining chicken broth.  Simmer the soup for about 15 minutes, until the pears are soft.  If the pears are underripe, y0u may have to simmer them longer.

4.   Strain the soup through a food mill with the finest disk, or puree the pears in a food processor and strain the soup through a medium mesh strainer.

5.   Chill the soup and 1 cup heavy cream (see note).  Season the soup to taste with salt and cayenne pepper.  Decorate each bowl with a swirl of the beaten cream.

NOTE: If you plan to store the soup overnight, bring the cream to a simmer before adding it to the soup.  This sterilizes it and prevents it from souring.  The cream can also be added the next day, shortly before serving.

adapted from James Peterson, Splendid Soups