Asparagus Cream Soup
4 tb 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 ts Salt
1/2 ts 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.