Chilled Asparagus Soup Recipe

Chilled Asparagus Soup Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

This is a delightful soup that's perfect for hot weather. The curry seasoning comes through just right.

[X]

Rate Chilled Asparagus Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chilled Asparagus Soup Recipe

Prep: 10 min. Cook: 1 hour + chilling

Yield: 8-10 Servings

10 60 70

Ingredients

1 pound fresh asparagus, trimmed
5 cups chicken broth
1/2 cup water
1/4 cup butter, cubed
1/4 cup 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

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.
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.
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.
Remove from the heat; cool slightly. Cover and chill until serving. Garnish with asparagus tips, gently adding to each bowl. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 cup) equals 145 calories, 13 g fat (7 g saturated fat), 101 mg cholesterol, 523 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chilled Asparagus Soup in Country Extra July 2000, p51