Yield: 1 Servings
|6 cups||Chicken stock|
|¾ pounds||Mild cheddar (usei queijo fundido)|
|¼ pounds||Asparagus ( peeled and sliced)|
|½ cup||Fresh cream or 1 cup evaporated milk|
|Salt and freshly black pepper, to taste|
1.Melt the butter in a large saucepan.
2. Add flour and stir for 2 minutes 3. Add the broth and bring to a boil stirring often.
4. Add Asparagus and simmer 5 minutes.
5.Add cheese cut in pieces and stir to combine.
6. Season with salt ( if needed) and pepper.
7. Stir yolk into cream and into the soup.Bring almost to a boil and remove from the heat.
8. Serve at once
Recipe by: Miriam Podcameni Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Nov 24, 1997