Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Asparagus

  2. 6 cups 1422ml Vegetable or chicken stock

  3. 2 tablespoons 30ml Butter

  4. 1 1/2 tablespoons 22ml Flour

  5. 2 Egg yolks

  6. 1 teaspoon 5ml Curry powder

  7. 1 cup 237ml Whipping cream Salt - to taste Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut off asparagus tips and reserve. Snap off woody ends of the asparagus and dice the remaining spears. Put the dice in a saucepan with the stock, bring to a boil, and cook, uncovered, for 10 minutes. Cool for a minute. Puree solids first, then with the stock. Set aside. Melt the butter over a low heat in a large saucepan, stir in the flour and cook, stirring constantly, for 2 to 3 minutes. Add asparagus tips, simmer for 5 minutes, then remove from heat. Bring the pureed soup to a simmer. Mix the egg yolks, curry, and cream in a small bowl, then whisk into the soup and heat through. Season to taste with salt and pepper. When ready to serve, ladle into bowls, top with asparagus tips, and serve immediately.


Send feedback