Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Asparagus
5 c Chicken broth
Salt
1/4 c Unsalted butter
1/4 c Flour
3 Egg yolks
1 ts Curry powder (or more)
3/4 c Whipping cream
1 ds Lemon juice
Freshly ground pepper

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 minutes. Drop asparagus tips into boiling, lightly
salted water and cook 3 to 5 minutes or until tender. Drain and
reserve. Puree broth and asparagus stalk mixture in blender. Melt
butter in heavy saucepan, add flour and cook, stirring, 2 minutes
without browning. Add puree all at once and bring soup to boil. Cook
over low heat until thickened and mixture lightly coats spoon. Stir
small amount of soup into egg yolks. Add egg mixture to soup. Stir in
curry powder, cream and lemon juice. Season to taste with salt and
pepper. Stir in asparagus tips. Serve chilled. Makes 4 to 6 servings

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