Curried Spring Asparagus Soup

Ingredients

1 lb fresh Asparagus

6 cup Chicken Stock or Bouillon

2 teaspoon Butter

3 TBLspoon Arrowroot

3 large Egg Yolks

1 teaspoon Curry Powder (or more according to preference)

1 cup Milk

Salt and freshly ground White Pepper

Directions

Remove and discard woody ends from Asparagus stalks.  Scrape spears with vegetable peeler, Cut off tips and reserve.  Dice stalks and combine with stock in 4 quart saucepan.  Bring to boil and cook uncovered for 10 minutes or until very tender.  Cool, then puree in 'blender or food processor.  Set aside.  Melt Butter over low heat in large heavy saucepan.  Add Arrowroot and cook, stirring constantly, 2 to 3 minutes.  Stir in puree and bring to boil over medium heat. Add Asparagus tips.  Cover and simmer 10 minutes or until tips are tender.  While soup is simmering, thoroughly combine Yolks, Curry and Milk with whisk.  Add to soup and heat through but do not let boil.  Season to taste with salt and pepper.  Serve hot.

Makes 2 servings.

Abstinent Measuring

Each serving = 1 protein, 2 vegetables and 1 tsp oil

*contribution from Area II Cookbook 2004