1 lb. asparagus, tough ends trimmed, cut into 2-inch pieces
4 c. strong chicken broth
4 scallions, coarsely chopped (green and white parts included)
3 Tbsp. chopped fresh chives or scallion greens
2 tsp. lemon juice
1 to 2 tsp. curry powder or to taste
salt and freshly ground pepper to taste

In a medium saucepan, place the asparagus, broth and greens and bring to a boil. Cover, reduce heat and simmer slowly for 12 to 15 minutes or until the vegetables are very tender. Place the mixture in a food processor or blender and add the lemon juice and seasonings. Puree until smooth. Serve hot immediately or chill.