Curried Spring Asparagus Soup - cooking recipe

Ingredients

1 lb fresh asparagus
6 cups chicken stock (preferably homemade) or 6 cups broth (preferably homemade)
1/4 cup butter (1/2 stick)
3 tablespoons flour
3 large egg yolks
1 teaspoon curry powder (to taste)
1 cup heavy cream (whipping)
salt
fresh ground white pepper

Preparation

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