Recipe for Asparagus Cream Soup

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Yield:

3 Quarts

Ingredients:

Amount	Ingredient
4 tbl	CRISCO Shortening
1/2 cup	Chopped onion
4 pkt	Frozen cut asparagus (10 oz)
2 cup	Chicken broth
8 x	Egg yolks, slightly beaten (use clean, uncracked eggs)
5 cup	Milk
2 tsp	Salt
1/2 tsp	Pepper

Instructions:

Instructions: 1. In medium saucepan melt Crisco; add onion and cook until tender.

2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat.

3. Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.) Add beaten egg yolks.

4. Return mixture to saucepan. Stir in milk, salt, pepper and hot pepper sauce. Reheat before serving; DO NOT BOIL.

Makes 3 quarts.

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