Asparagus Cream Soup

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.