Chilled Asparagus Soup Recipe

4.5 1 2
Chilled Asparagus Soup Recipe
Chilled Asparagus Soup Recipe photo by Taste of Home
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Chilled Asparagus Soup Recipe

Read Reviews
4.5 1 2
Publisher Photo
This is a delightful soup that's perfect for hot weather. The curry seasoning comes through just right.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Chilled Asparagus Soup in Country Extra July 2000, p51

Nutritional Facts

1 cup: 145 calories, 13g fat (7g saturated fat), 101mg cholesterol, 523mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Remove from the heat; cool slightly. Cover and chill until serving. Garnish with asparagus tips, gently adding to each bowl. Yield: 8-10 servings.
Originally published as Chilled Asparagus Soup in Country Extra July 2000, p51

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MY REVIEW
zinzin User ID: 6746091 203684
Reviewed Apr. 29, 2013

"Just made this soup. It screamed for salt and twice the pepper. I would make it again although this recipe made for a sink full of dishes."

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