Curried Asparagus Vichyssoise

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 sweet onion, chopped (vidalia, maui, etc.)
• 1 tablespoon butter
• 2 1/2 teaspoons curry powder
• 1 large carrot, peeled and sliced
• 2 medium red potatoes, peeled and chopped
• 1 lb asparagus, peeled,tough ends snapped off,and then cut into pieces
• 1 (14 ounce) can coconut milk (unsweetened kind)
• 1 cup vegetable broth or 1 cup chicken broth
• 1 tablespoon soy sauce
• 1/4 cup green onion, sliced very thin
• 1 cup crabmeat, fresh or canned drained and rinsed flaked
• salt and pepper

Recipe

• 1 cook the onion in butter in a medium saucepan over low heat for around 6 minutes, stirring occasionally.
• 2 add curry powder and cook for 2 more minutes, stirring frequently.
• 3 add the carrots, potatoes, asparagus, soy sauce, coconut milk and broth to the pan.
• 4 the liquid should barely cover the vegetables, so add or subtract broth if necessary.
• 5 bring to the boiling point, then turn down the heat to low.
• 6 cover the pan and simmer for around 45 minutes until the carrots and potatoes are soft.
• 7 in batches, puree the soup in a blender.
• 8 next, pour it through a strainer into a bowl to remove all lumps remaining.
• 9 taste the soup for seasoning, adding salt and pepper to your taste preference.
• 10 chill the soup in the refrigerator for at least 3 hours.
• 11 taste soup again, since chilling often reduces the flavor impact.
• 12 pour into 4 shallow bowls.
• 13 spoon 1/4 cup crab meat into the center of each bowl and sprinkle with some sliced green onions.