---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 4 servings
       1 lb Asparagus
       5 c  Chicken broth
     1/4 c  Unsalted butter
     1/4 c  Flour
       3    Egg yolks
       1 ts Curry powder (or more)
     3/4 c  Whipping cream
       1 ds Lemon juice
            Freshly ground pepper
   Snap off woody ends from asparagus stalks. Clean stalks with vegetable
   peeler, cut off tips and reserve. Combine chicken broth and asparagus
   stalks in large kettle. Heat to boiling, cover, reduce heat and simmer 40
   to 45 minutes. Drop asparagus tips into boiling, lightly salted water and
   cook 3 to 5 minutes or until tender. Drain and reserve. Puree broth and
   asparagus stalk mixture in blender. Melt butter in heavy saucepan, add
   flour and cook, stirring, 2 minutes without browning. Add puree all at
   once and bring soup to boil. Cook over low heat until thickened and
   mixture lightly coats spoon. Stir small amount of soup into egg yolks. Add
   egg mixture to soup. Stir in curry powder, cream and lemon juice. Season
   to taste with salt and pepper. Stir in asparagus tips. Serve chilled.
   Makes 4 to 6 servings