Name: Asparagus Cream Soup
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Soups	3	Quarts

INGREDIENTS

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

INSTRUCTIONS

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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