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    You are in: Home / Recipes / Curried Asparagus Vichyssoise Recipe
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    Curried Asparagus Vichyssoise

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    15 mins

    55 mins

    Geema's Note:

    A cool, silky, summertime soup fit for a king or queen. Your family and guests will feel like royalty when you serve them this elegant soup with scrumptuous crab garnish. My DH enjoys this soup hot, while I like it cold; it's delicious either way. As a bonus, there are no dairy products or soy products used to create the creamy texture of this soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the onion in butter in a medium saucepan over low heat for around 6 minutes, stirring occasionally.
    2. 2
      Add curry powder and cook for 2 more minutes, stirring frequently.
    3. 3
      Add the carrots, potatoes, asparagus, soy sauce, coconut milk and broth to the pan.
    4. 4
      The liquid should barely cover the vegetables, so add or subtract broth if necessary.
    5. 5
      Bring to the boiling point, then turn down the heat to low.
    6. 6
      Cover the pan and simmer for around 45 minutes until the carrots and potatoes are soft.
    7. 7
      In batches, puree the soup in a blender.
    8. 8
      Next, pour it through a strainer into a bowl to remove all lumps remaining.
    9. 9
      Taste the soup for seasoning, adding salt and pepper to your taste preference.
    10. 10
      Chill the soup in the refrigerator for at least 3 hours.
    11. 11
      Taste soup again, since chilling often reduces the flavor impact.
    12. 12
      Pour into 4 shallow bowls.
    13. 13
      Spoon 1/4 cup crab meat into the center of each bowl and sprinkle with some sliced green onions.

    Ratings & Reviews:

    • on June 24, 2003

      55

      I really liked this recipe both hot and well chilled. When I looked at the ingredients and there was 21/2 teaspoons of curry I made sure I used a mild one and I think that was the right decision otherwise the curry could have taken over the delicate flavours of the ingredients. It's a going in my cookbook.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2003

      55

      5 star all the way - it is a hot, but comfortable day and we were going to have lunch outside so I decided that this was just right. It is simple to make easy instructions to follow and very very good. This soup can be served anytime at a simple lunch or an elegant dinner party. Be sure to turn the heat down to low (as the recipe states) after it reaches boiling point & I recommend stirring it a few times. I used artificial crab cut into small bitsize chunks wonderful.As the recipe says chill for 4 hours you want this soup to be definately cold The soup was followed with cheeses crackers & fresh ice cold grapes. Guess what soup my summer guests will be having? Thanks to whomever sent in this recipe it's a keeper

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2003

      25

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    Nutritional Facts for Curried Asparagus Vichyssoise

    Serving Size: 1 (380 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 347.5
     
    Calories from Fat 222
    63%
    Total Fat 24.7 g
    38%
    Saturated Fat 20.7 g
    103%
    Cholesterol 7.6 mg
    2%
    Sodium 339.8 mg
    14%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 5.6 g
    22%
    Sugars 5.1 g
    20%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    vegetable broth

    crabmeat

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