Curried Asparagus Soup


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.




10 min


25 min


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