Asparagus Cream Soup Recipe
Ingredients:
- 4 Tablespoon CRISCO Shortening
- 1/2 Cup Chopped onion
- 4 Package Frozen cut asparagus (10 oz)
- 2 Cup Chicken broth
- 8 Egg yolks, slightly beaten (use clean, uncracked eggs)
- 5 Cup Milk
- 2 Teaspoon Salt
- 1/2 Teaspoon Pepper
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.