Curried cold asparagus soup

4 servings

Ingredients

Quantity Ingredient
1 pounds Asparagus
5 cups Chicken broth
Salt
¼ cup Unsalted butter
¼ cup Flour
3 Egg yolks
1 teaspoon Curry powder (or more)
¾ cup Whipping cream
1 dash Lemon juice
Freshly ground pepper

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. 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. Makes 4 to 6 servings (C) 1992 The Los Angeles Times

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