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Print this Recipe    Curry Aparagus

Curried Cold Asparagus Soup
Yield: 4 servings

1 lb asparagus
5 cup chicken broth
salt
1/4 cup unsalted butter
1/4 cup flour
3 egg yolks
1 tsp curry powder (or more)
3/4 cup whipping cream
1 dash lemon juice
freshly ground pepper

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

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