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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a delightful soup that's perfect for hot weather. The curry seasoning comes through just right. Ingredients:
1 pound fresh asparagus, trimmed |
5 cups chicken broth |
1/2 cup water |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
3 egg yolks, beaten |
3/4 cup heavy whipping cream |
1 teaspoon curry powder |
1/8 teaspoon pepper |
dash lemon juice |
Directions:
1. Cut asparagus into 1-in. pieces; set tips aside. Place the remaining asparagus in a saucepan; add broth. Bring to a boil; reduce heat. Cover and simmer for 40-45 minutes. Cool slightly.
2. Process in batches in a blender or food processor until smooth; set aside. In a small saucepan, bring water to a boil. Add the asparagus tips; cook for 2-3 minutes or until tender. Drain and chill until serving.
3. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add pureed asparagus. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot soup into egg yolks; return all to the pan, stirring constantly. Cook over low heat for 5 minutes or until mixture is heated through and reaches 160°. Stir in the cream, curry powder, pepper and lemon juice.
4. Remove from the heat; cool slightly. Cover and chill until serving. Garnish with asparagus tips, gently adding to each bowl. Yield: 8-10 servings.
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