Recipe: Curried Asparagus Vichyssoise

Curried Asparagus Vichyssoise

1 sweet onion, chopped (Vidalia, Maui, etc.)
1 tablespoon butter
2 1/2 teaspoons curry powder
1 large carrots, 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 ounces) can coconut milk (unsweetened kind)
1 cup vegetable broth or chicken broth
1 tablespoon soy sauce
1/4 cup green onions, sliced very thin
1 cup crabmeat, fresh or canned drained and rinsed flaked
salt and pepper

Cook the onion in butter in a medium saucepan over low heat for around 6 minutes, stirring occasionally.

Add curry powder and cook for 2 more minutes, stirring frequently.

Add the carrots, potatoes, asparagus, soy sauce, coconut milk and broth to the pan. The liquid should barely cover the vegetables, so add or subtract broth if necessary. Bring to the boiling point, then turn down the heat to low. Cover the pan and simmer for around 45 minutes until the carrots and potatoes are soft.

In batches, puree the soup in a blender. Next, pour it through a strainer into a bowl to remove all lumps remaining. Taste the soup for seasoning, adding salt and pepper to your taste preference. Chill the soup in the refrigerator for at least 3 hours.

Taste soup again, since chilling often reduces the flavor impact. Pour into 4 shallow bowls. Spoon 1/4 cup crab meat into the center of each bowl and sprinkle with some sliced green onions.