Curried Spring Asparagus Soup

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READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.
  • Cut off tips and reserve.
  • Dice stalks and combine with stock in a 4- quart saucepan.
  • Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.
  • Cool, then puree in a blender or food processor; set aside.
  • Melt butter over low heat in large heavy saucepan.
  • Add flour and cook, stirring constantly, 2 to 3 minutes.
  • Stir in puree and bring to a boil over medium heat.
  • Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.
  • While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.
  • Add to soup and heat through but do not let boil.
  • Season to taste with salt and pepper; serve hot.
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