|Curried Spring Asparagus Soup
||[Sep. 14th, 2006|02:26 pm]
It's an elegant first course; good hot or cold....
1 pound asparagus
6 cups vegetable stock
2 Tbspns. butter
1.5 Tbsp. flour
2 egg yolks egg replacement or clabbered buttermilk
1 tsp curry powder
1 cup whipping cream
salt & white pepper
Cut the tips off the asparagus spears & reserve. Now snap off their woody ends & discard these. Dice the remaining spears & put the dice in a saucepan with the stock. Bring to a boil & cook, uncovered, for 10 minutes. Cool for a minute. Puree--solids first then slowly pouring in the stock. Set aside.
Melt the butter over a low heat in a large saucepan, stir in the flour & cook, stirring constantly, for 2-3 minutes. Add asparagus puree, bring to a boil, then reduce heat & simmer until it thickens. Add the asparagus tips, simmer 5 minutes, then remove from the broth & reserve.
Bring the pureed soup to a simmer. Mix the
egg yolks egg replacement, curry & 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.