Instructions

1. Sautee onions and curry in oil in pot on medium heat.
2. Add garlic and stir.
3. When hot add white wine.
4. Add asparagus.
5. Add water to cover ingredients.
6. Add chicken bullion and stir.
7. In separate skillet make the Rue by whisking flour and oil or butter to cover skillet. Stir constantly to light brown.
8. Add Rue to soup and stir.
9. Use hand blender and puree soup to desirable texture.
10. In the skillet that you made your Rue, temper the milk or cream and add to the soup. Stir.
11. Add hominy and stir.
12. Add mango chutney.
13. Stir and reduce heat.
14. Add cilantro and stir.
15. Place each serving in a bowl and garnish with raw red onion slices.