| 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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