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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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It's an elegant first course; good hot or cold, but especially hot served with lamb to 4-6 people.

• 1 pound asparagus
• 6 cups vegetable or chicken stock
• 2 Tbsp. butter
• 1 1/2 Tbsp. flour
• 2 egg yolks
• 1 tsp curry powder
• 1 cup whipping cream
• salt and white pepper

Cut the tips off the asparagus spears and reserve. Now snap off their woody ends and discard these. Dice the remaining spears and put the dice in a saucepan with the stock. Bring to a boil and cook, uncovered, for 10 minutes. Cool for a minute. Puree--solids first then slowly pouring in the stock. Set aside.

Melt the butter over a low heat in a large saucepan, stir in the flour and cook, stirring constantly, for 2-3 minutes. Add asparagus puree, bring to a boil, then reduce heat and simmer until it thickens. Add the asparagus tips, simmer 5 minutes, then remove from the broth and reserve.

Bring the pureed soup to a simmer. Mix the egg yolks, curry, and cream in a small bowl, then whisk into the soup and heat through. Season to taste with salt and pepper. When ready to serve, ladle into bowls, top with asparagus tips, and serve immediately.