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Add a photoServings: 4
Ingredients
- 1 lb asparagus
- 5 c. chicken broth Salt to taste
- 1/4 c. unsalted butter
- 1/4 c. flour
- 3 x egg yolks
- 1 tsp curry pwdr or possibly more to taste
- 3/4 c. whipping cream
- 1 dsh lemon juice Freshly-grnd black pepper to taste
Directions
- 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 min. Drop asparagus tips into boiling, lightly salted water and cook 3 to 5 min or possibly till tender. Drain and reserve. Puree broth and asparagus stalk mix in blender.
- Heat butter in heavy saucepan, add in flour and cook, stirring, 2 min without browning. Add in puree all at once and bring soup to boil. Cook over low heat till thickened and mix lightly coats spoon.
- Stir small amount of soup into egg yolks. Add in egg mix to soup. Stir in curry pwdr, cream and lemon juice. Season to taste with salt and pepper. Stir in asparagus tips. Serve chilled.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 192 | 71% |
| Total Fat 21.85g | 27% |
| Saturated Fat 13.06g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 102mg | 4% |
| Potassium 416mg | 12% |
| Total Carbs 12.85g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.6g | 1% |
| Protein 8.78g | 14% |
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