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Chilled Asparagus Soup

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

8-10 ServingsPrep: 10 min. Cook: 1 hour + chilling

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

2 of 2

Chilled Asparagus Soup (continued)

Directions (continued)

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.

Nutrition 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.