Curried Cream of Asparagus Soup
(courtesy of Jane Cudahy; adapted from “Beyond Parsley” (1984) by the Kansas City Junior League. Serves 6 to 8)
2 pounds fresh asparagus, peeled and cut into pieces
3 cups chicken broth
2 shallots, finely chopped
¼ cup butter
5 tablespoons flour
3 cups half and half
1 teaspoon curry powder, or more to taste
Salt and pepper, to taste
1 to 2 tablespoons sherry or lemon juice (optional)
In large saucepan, cook asparagus pieces, broth, and shallots until tender. Put in food processor and blend until smooth (strain if necessary to achieve desired texture). In the same saucepan, melt butter and add flour, stirring constantly for about 3 minutes. Next, add asparagus purée and half and half. Stir to combine. Add seasonings and optional sherry or lemon juice. Simmer 15 minutes. For garnish, make homemade croutons coated in butter and crisped up in the oven.
