Curried Cold Asparagus Soup
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
|
|
| 5 | cups |
chicken broth
|
|
| 1 | x |
salt
|
*
|
| ¼ | cup |
butter, unsalted
|
|
| ¼ | cup |
all-purpose flour
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | teaspoon |
curry powder
or more |
|
| ¾ | cup |
heavy whipping cream
|
|
| 1 | dash |
lemon juice
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
|
|
| 1.2 | l |
chicken broth
|
|
| 1 | x |
salt
|
*
|
| 59 | ml |
butter, unsalted
|
|
| 59 | ml |
all-purpose flour
|
|
| 3 | each |
egg yolks
|
*
|
| 5 | ml |
curry powder
or more |
|
| 177 | ml |
heavy whipping cream
|
|
| 1 | dash |
lemon juice
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Snap off woody ends from asparagus stalks.
Clean stalks with vegetable peeler, cut off tips and reserve.
Combine chicken broth and asparagus stalks in large kettle.
Heat to boiling, cover, reduce heat and simmer 40 to 45 minutes.
Drop asparagus tips into boiling, lightly salted water and cook 3 to 5 minutes or until tender.
Drain and reserve.
Purée broth and asparagus stalk mixture in blender.
Melt butter in heavy saucepan, add flour and cook, stirring, 2 minutes without browning.
Add purée all at once and bring soup to boil.
Cook over low heat until thickened and mixture lightly coats spoon.
Stir small amount of soup into egg yolks.
Add egg mixture to soup.
Stir in curry powder, cream and lemon juice.
Season to taste with salt and pepper.
Stir in asparagus tips.
Serve chilled.
