Curried Spring Asparagus Soup

Recipe Ingredients

1 lb	454g / 16oz	Asparagus
6 cups	1422ml	Vegetable or chicken stock
2 tablespoons	30ml	Butter
1 1/2 tablespoons	22ml	Flour
2		Egg yolks
1 teaspoon	5ml	Curry powder
1 cup	237ml	Whipping cream
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Cut off asparagus tips and reserve. Snap off woody ends of the asparagus and dice the remaining spears. Put the dice in a saucepan with the stock, bring to a boil, and cook, uncovered, for 10 minutes. Cool for a minute. Puree solids first, then with the stock. Set aside.

Melt the butter over a low heat in a large saucepan, stir in the flour and cook, stirring constantly, for 2 to 3 minutes. Add asparagus tips, simmer for 5 minutes, then remove from heat.

Bring the pureed soup to a simmer. Mix the egg yolks, curry, and cream in a small bowl, then whisk into the soup and heat through. Season to taste with salt and pepper. When ready to serve, ladle into bowls, top with asparagus tips, and serve immediately.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.