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Measurements
      Title: CURRIED COLD ASPARAGUS SOUP
 Categories: Soups
      Yield: 4 Servings
 
      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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