Asparagus cream soup
3 quarts
Ingredients
| Quantity | 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 |
Directions
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.