Asparagus Cream Soup

1. 1

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

2. 2

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

3. 3

   Transfer mixture to blender and puree.

4. 4

   (Or force mixture through a find wire sieve.)

5. 5

   Add beaten egg yolks.

6. 6

   Return mixture to saucepan.

7. 7

   Stir in milk, salt, pepper and hot pepper sauce.

8. 8

   Reheat before serving; DO NOT BOIL.

* Per serving · 4 servings · Values may vary.

No additional tips available.