Curried Spring Asparagus Soup

1. 1

   Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.

2. 2

   Cut off tips and reserve.

3. 3

   Dice stalks and combine with stock in a 4- quart saucepan.

4. 4

   Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.

5. 5

   Cool, then puree in a blender or food processor; set aside.

6. 6

   Melt butter over low heat in large heavy saucepan.

7. 7

   Add flour and cook, stirring constantly, 2 to 3 minutes.

8. 8

   Stir in puree and bring to a boil over medium heat.

9. 9

   Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.

10. 10

    While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.

11. 11

    Add to soup and heat through but do not let boil.

12. 12

    Season to taste with salt and pepper; serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.