Servings
3 s
Ingredients
- 4 tablespoons CRISCO Shortening
- 1/2 cup Chopped onion
- 4 package Frozen cut asparagus (10 oz)
- 2 cups Chicken broth
- 8 Egg yolks, slightly beaten (use clean, uncracked eggs)
- 5 cups Milk
- 2 teaspoons Salt
- 1/2 teaspoon Pepper
- 8 drops 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.