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1 Lb. fresh asparagus
5 cups chicken stock
4 tbsp. butter
4 tbsp. flour
1 tsp. curry powder (or to taste)
3/4 cup heavy cream (or fat free half and half)
salt and white pepper to taste
3 egg yolks
dash of fresh lemon juice

Remove tough ends from asparagus stalks.  Peel stalks, cut off tips and
reserve. Cut stalks into 1-inch pieces and combine with stock in a large
saucepan.  Bring to a boil, reduce heat, cover and simmer for 45 minutes.

While soup is simmering, drop asparagus tips into boiling, salted water. 
Cook 3 minutes or until tender, drain and reserve tips.

Remove stalks from stock.   Transfer to a processor or blender and
puree.  Add stock and process thoroughly.

Melt butter, add flour and cook 2 minutes, without letting it brown.  Add puree,
stirring and bringing to a boil.  Cook, stirring over low heat until the soup thickens.

Mix curry powder with a little cream and add to soup with the asparagus tips. 
Season with salt and pepper and stir.

Just before serving, combine remaining cream and the egg yolks, add to
soup with the lemon juice.  Taste and adjust seasonings. Reheat, but do
not boil.  Serve very hot.


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