Curried Asparagus Soup
Ingredients
| 1 pound of asparagus, trimmed of though ends | ||
| 3 tbs butter | ||
| 3 tsp curry powder | ||
| 1 small onion, minced | ||
| 3 tbs flour | ||
| 4 cups chicken stock | ||
| 1 small potato, peeled and diced | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 cup sour cream |
Asparagus and curry are an uncommon but totally delicious combination.
- Melt butter in sauce pan.
- Add curry powder and onion and simmer until onion is soft.
- Blend in flour and cook 1 minute, stirring constantly.
- Stir in chicken stock and combine well.
- Cut asparagus into 1 inch lengths, reserving tips.
- Blanch asparagus tips in boiling water for about 3 minutes, then add to an ice bath.
- Add asparagus and potato to stock and simmer until vegetables are tender, about 20 minutes.
- Season with salt and pepper.
- Transfer mixture to a blender of food processor and puree.
- Return mixture to pan and stir in sour cream.
- Heat through.
- Serve garnished with reserved asparagus tips.
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