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Asparagus Soup

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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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