Curried Asparagus Bisque
|Onion||1⁄4 Cup (4 tbs), chopped|
|Celery salt||1⁄2 Teaspoon|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Frozen cut asparagus||8 Ounce (1 Package)|
|Lemon juice||1 1⁄2 Teaspoon|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Avocado||1⁄2 , sliced (For Garnish)|
|Plain yogurt||1⁄4 Cup (4 tbs) (For Garnish)|
|Chives/Red caviar||1 Tablespoon, chopped (For Garnish)|
|Curry powder||1 Tablespoon|
1 In a deep 2-quart casserole, place butter or margarine.
2 Microwave at 100% (HIGH) for 30 seconds or until melted. Add onion.
3 Microwave at 100% (HIGH) for 2 to 2-1/2 minutes or until tender.
4 Stir in celery salt and curry powder.
5 Stir in chicken broth.
6 Add asparagus and cover.
7 Microwave at 100% (HIGH) for 7 to 8 minutes or until tender.
8 Stir in lemon juice.
9 In a blender or food processor with a steel blade, process mixture until smooth.
10 Process in 2 batches, if necessary.
11 In same casserole, blend yogurt and a little hot soup mixture.
12 Gradually blend in remaining hot soup.
13 Cover and refrigerate 8 hours or overnight.
14 Serve icy cold in small bowls or icers.
15 Top each serving with a fan of avocado slices, a dollop of yogurt and a sprinkling of chives or caviar.