Curried Spring Asparagus Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is from a May 1978 Bon Apetit magazine and I've served it at several dinner parties as a first course. You may also serve it as a light main course, along with some crusty French bread, butter, a side salad, and a chilled white wine. You may also vary it by adding a touch of finely minced fresh dill or tarragon. Ingredients:
1 lb fresh asparagus |
6 cups chicken stock (preferably homemade) or 6 cups broth (preferably homemade) |
1/4 cup butter (1/2 stick) |
3 tablespoons flour |
3 large egg yolks |
1 teaspoon curry powder (to taste) |
1 cup heavy cream (whipping) |
salt |
fresh ground white pepper |
Directions:
1. Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.
2. Cut off tips and reserve.
3. Dice stalks and combine with stock in a 4- quart saucepan.
4. Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.
5. Cool, then puree in a blender or food processor; set aside.
6. Melt butter over low heat in large heavy saucepan.
7. Add flour and cook, stirring constantly, 2 to 3 minutes.
8. Stir in puree and bring to a boil over medium heat.
9. Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.
10. While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.
11. Add to soup and heat through but do not let boil.
12. Season to taste with salt and pepper; serve hot.
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