Name: Cheese Soup with Asparagus Feb 88
Ingredients: 6 c Chicken stock; 2 tb Butter; 2 tb Flour; 3/4 lb Mild cheddar (usei queijo fundido); 1/4 lb Asparagus ( peeled and sliced); 1/2 c Fresh cream or 1 cup evaporated milk; 1 Egg yolk; Salt and freshly black pepper, to taste

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs		Soups	1	Servings

INGREDIENTS

6	c	Chicken stock
2	tb	Butter
2	tb	Flour
3/4	lb	Mild cheddar (usei queijo fundido)
1/4	lb	Asparagus ( peeled and sliced)
1/2	c	Fresh cream or 1 cup evaporated milk
1		Egg yolk
		Salt and freshly black pepper, to taste

INSTRUCTIONS

1.Melt the butter in a large saucepan.
2. Add flour and stir for 2 minutes
3. Add the broth and bring to a boil stirring often.
4. Add Asparagus and simmer 5 minutes.
5.Add cheese cut in pieces and stir to combine.
6. Season with salt ( if needed) and pepper.
7. Stir yolk into cream and into the soup.Bring almost to a boil and remove
from the heat.
8. Serve at once
Recipe by: Miriam Podcameni Posvolsky
Posted to EAT-L Digest  by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on
Nov 24, 1997

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