| 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.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”