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Randy Smith
Asparagus Soup
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(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Dairy, Eggs
Indian
Historic, Vegetables, Soups
6
Servings
INGREDIENTS
1 1/2
lb
Asparagus, cut up
2 1/2
c
Cream or milk
5
Eggs, well beaten
1/4
Stick butter or margarine
2
Strips bacon
2
c
Water
2
tb
Fresh parsley, finely chopped
Salt and pepper to taste
Historic Michie Tavern
"A Famous Tavern of the 1700's"
Cooking Treasures of the Past
INSTRUCTIONS
In a deep saucepan, bring the water to a boil. Add the bacon; cover and
boil for 15 minutes. Discard the bacon. Add the asparagus; cover and
simmer over medium-low heat until tender.
In a mixing bowl, blend the eggs and cream. Stir this mix into the
asparagus, adding the spices and butter. Simmer for 2 minutes over low
heat, stirring continuously. Remove from the heat and serve.
MM Format by John Hartman Indianapolis, IN 15 May 1997 Cro-Magnon@juno.com
hartman@indy.net
Posted to MM-Recipes Digest V4 #168 by cro-magnon@juno.com on Jul 1, 1997
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