Cheese soup with asparagus feb 88

Yield: 1 Servings

Measure Ingredient
6 cups Chicken stock
2 tablespoons Butter
2 tablespoons Flour
¾ pounds Mild cheddar (usei queijo fundido)
¼ pounds Asparagus ( peeled and sliced)
½ cup Fresh cream or 1 cup evaporated milk
1 Egg yolk
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

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