4 tb CRISCO Shortening 1/2 c Chopped onion 4 pk Frozen cut asparagus (10 oz) 2 c Chicken broth 8 Egg yolks, slightly beaten -(use clean, uncracked eggs) 5 c Milk 2 ts Salt 1/2 ts Pepper 8 dr Hot pepper sauce 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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