Yield: 3 quarts
Measure | Ingredient |
---|---|
4 tablespoons | CRISCO Shortening |
½ cup | Chopped onion |
4 packs | Frozen cut asparagus (10 oz) |
2 cups | Chicken broth |
8 \N | Egg yolks, slightly beaten (use clean, uncracked eggs) |
5 cups | Milk |
2 teaspoons | Salt |
½ teaspoon | Pepper |
8 drops | Hot pepper sauce |
1. In medium saucepan melt Crisco; add onion and cook until tender.
2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat.
3. Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.) Add beaten egg yolks.
4. Return mixture to saucepan. Stir in milk, salt, pepper and hot pepper sauce. Reheat before serving; DO NOT BOIL.
Makes 3 quarts.