Asparagus Cream Soup
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3 servings
4 T CRISCO Shortening
1/2 c Chopped onion
4 pk Frozen cut asparagus (10 oz)
2 c Chicken broth
8 Egg yolks, slightly beaten
-(use clean, uncracked eggs)
5 c Milk
2 t Salt
1/2 t Pepper
8 dr 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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