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.