Asparagus cream soup

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 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.

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