“This recipe is from a May 1978 Bon Apetit magazine and I've served it at several dinner parties as a first course. You may also serve it as a light main course, along with some crusty French bread, butter, a side salad, and a chilled white wine. You may also vary it by adding a touch of finely minced fresh dill or tarragon.”

Ingredients Nutrition


  1. Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.
  2. Cut off tips and reserve.
  3. Dice stalks and combine with stock in a 4- quart saucepan.
  4. Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.
  5. Cool, then puree in a blender or food processor; set aside.
  6. Melt butter over low heat in large heavy saucepan.
  7. Add flour and cook, stirring constantly, 2 to 3 minutes.
  8. Stir in puree and bring to a boil over medium heat.
  9. Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.
  10. While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.
  11. Add to soup and heat through but do not let boil.
  12. Season to taste with salt and pepper; serve hot.

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