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Curried Cold Asparagus Soup

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Submitted by jimpma

Ingredients

1 453.6
POUND G ASPARAGUS
5 1.2
CUPS L CHICKEN BROTH
1 1
X X SALT *
¼ 59
¼ 59
3 3
EACH EACH EGG YOLKS *
1 5
TEASPOON ML CURRY POWDER
or more
¾ 177
1 1
DASH DASH LEMON JUICE *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 481g (17.0 oz)
Amount per Serving
Calories 421 68% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 19g 93%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 450mg 19%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 24g
Vitamin A 38% Vitamin C 12%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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