Curried Clam Asparagus Soup

• 12 cup water
• 2 teaspoons chicken flavor instant bouillon
• 1 (10 ounce) package frozen asparagus
• 2 cups half-and-half
• 1 can minced or chopped clam, undrained
• 1 egg yolk, beaten
• 1 dash curry powder
• 1 dash pepper

1. In medium saucepan, heat bouillon.
2. Add asparagus; cook uncovered until tender.
3. In blender container, blend asparagus and liquid until smooth.
4. Return to saucepan; add half-and-half, clams, egg yolk, curry and pepper.
5. Heat through.
6. DO NOT BOIL.
7. Refrigerate leftovers.

water, chicken flavor, frozen asparagus, clam, egg yolk, curry powder, pepper

Taken from www.food.com/recipe/curried-clam-asparagus-soup-21492 (may not work)