1 1/2 to 1 3/4 lb. asparagus
2-3 med. leeks, can use onion
4 tbsp. butter
4 c. chicken stock
4 tbsp. rice
1/2 tsp. curry powder, can use more
2 egg yolks
1/3 c. whipping cream
Salt and pepper, to taste

Prepare asparagus by cutting off the white, tough portion, starting just below the spear. Use potato peeler to peel stalks. Discard the peelings. Cut the peeled stalks into 1/2 inch pieces. Reserve the spears for later.

Prepare the leeks by cutting off the green leaves and discarding. Trim off the roots. Cut the leek in half lengthwise and run under cold water to remove any sand or dirt. Chop coarsely to make enough to measure 1 cup.

Melt butter in a medium size heavy skillet. Add the chopped leeks and saute for 2 minutes. Add the chopped pieces of asparagus (still reserving spears) and cook, stirring often, for 2 minutes.

Add the chicken stock, rice, and curry powder. Simmer, covered, 25 minutes until stalks are very tender. Add the reserve spears and cook 10 minutes more. Puree the soup in a blender or food mill. Return soup to kettle and heat to simmer.

In a small bowl, whisk the egg yolks and cream together. Gradually whisk 1/2 cup of the warm soup into the cream/egg mixture. Then reverse the process and whisk the cream mixture into the warm soup. Season to taste.

NOTE: Can use this same recipe with broccoli.