• Servings 4-6
  • Prep 10 min
  • Cook 25 min
  • Cuisine
  • Skill Level

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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.