Asparagus Cream Soup
Asparagus Cream Soup recipe
Yield
8 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable shortening
|
|
| ½ | cup |
onions
chopped |
|
| 40 | ounces |
asparagus
4 packages frozen, chopped |
|
| 2 | cups |
chicken broth
|
|
| 8 | each |
egg yolks
slightly beaten |
*
|
| 5 | cups |
milk
|
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
||
|
red hot pepper sauce
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable shortening
|
|
| 118 | ml |
onions
chopped |
|
| 4 | packages |
asparagus
4 packages frozen, chopped |
|
| 473 | ml |
chicken broth
|
|
| 8 | each |
egg yolks
slightly beaten |
*
|
| 1.2 | l |
milk
|
|
| 1E+1 | ml |
salt
to taste |
*
|
| 2.5 | ml |
black pepper
to taste |
*
|
| 8 |
red hot pepper sauce
to taste |
*
|
Directions
In medium saucepan melt shortening; add onion and cook until tender.
Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat.
Transfer mixture to blender and puree. (Or force mixture through a fine wire sieve.)
Add beaten egg yolks.
Return mixture to saucepan.
Stir in milk, salt, pepper and hot pepper sauce.
Reheat before serving; DO NOT BOIL.
Makes 3 quarts.
