Curried Cold Asparagus Soup

Recipe Ingredients

1 lb	454g / 16oz	Asparagus
5 cups	1185ml	Chicken broth
		Salt - to taste
1/4 cup	49g / 1.7oz	Unsalted butter
1/4 cup	15g / 0.5oz	Flour
3		Egg yolks
1 teaspoon	5ml	Curry powder - or more to taste
3/4 cup	177ml	Whipping cream
1		Lemon juice
		Freshly-ground black pepper - to taste

Recipe Instructions

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. Puree broth and asparagus stalk mixture in blender.

Melt butter in heavy saucepan, add flour and cook, stirring, 2 minutes without browning. Add puree 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.

This recipe yields 4 to 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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