Asparagus Cream Soup Recipe
Yield: 3 QuartsRecipe by luhu.jp
Ingredients:
4 tbsp: CRISCO Shortening,
1/2 cup: Chopped onion,
4 package: Frozen cut asparagus, 10 oz
2 cup: Chicken broth,
8: Egg yolks, slightly beaten, use clean, uncracked eggs
5 cup: Milk,
2 tsp: Salt,
1/2 tsp: Pepper,
8: dr Hot pepper sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soups