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Chilled Asparagus Soup

 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.
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.