Try this Curried Cold Asparagus Soup recipe, or contribute your own.
Suggest a better descriptionSnap 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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Serving Size: 1 Serving (615g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1044 | ||
Calories from Fat: 909 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.1g | 135 % | |
Saturated Fat 56.2g | 281 % | |
Monounsaturated Fat 31.1g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 1457.3mg | 448 % | |
Sodium 1225.7mg | 42 % | |
Potassium 477.6mg | 13 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 14.3g | ||
Protein 22.2g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1044
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