Directions:
- Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.
- Cut off tips and reserve.
- Dice stalks and combine with stock in a 4- quart saucepan.
- Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.
- Cool, then puree in a blender or food processor; set aside.
- Melt butter over low heat in large heavy saucepan.
- Add flour and cook, stirring constantly, 2 to 3 minutes.
- Stir in puree and bring to a boil over medium heat.
- Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.
- While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.
- Add to soup and heat through but do not let boil.
- Season to taste with salt and pepper; serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.57 Kcal (957 kJ) | ||
| Calories from fat | 141.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 24% | |
|---|---|---|---|
| Cholesterol | 110.95mg | 37% | |
| Sodium | 370.02mg | 15% | |
| Potassium | 353.08mg | 8% | |
| Total Carbs | 13.75g | 5% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 9.82g | 20% | |
| Vitamin C | 3.6mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 52.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 80.67 Kcal (338 kJ) | ||
| Calories from fat | 49.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 24% | |
|---|---|---|---|
| Cholesterol | 39.16mg | 37% | |
| Sodium | 130.6mg | 15% | |
| Potassium | 124.62mg | 8% | |
| Total Carbs | 4.85g | 5% | |
| Sugars | 1.67g | 19% | |
| Dietary Fiber | 0.57g | 6% | |
| Protein | 3.47g | 20% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 0.6mg | 10% | |
| Calcium | 18.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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