Cheese Soup With Asparagus Feb 88
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Soups | 1 | Servings | |
INGREDIENTS
| 6 | c | Chicken stock |
| 2 | T | Butter |
| 2 | T | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 2223
Calories From Fat: 1059
Total Fat: 119.6g
Cholesterol: 557mg
Sodium: 3654mg
Potassium: 4215.1mg
Carbohydrates: 189.5g
Fiber: 31.7g
Sugar: 61g
Protein: 101.6g