| CREAM OF ASPARAGUS SOUP |
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Prep time: 5 minutes Cook time: 15 minutes Makes 1-1/2 quarts2 tablespoons Crisco Zero Grams Trans Fat Shortening or 2 tablespoons Crisco Zero Grams Trans Fat Stick 1/2 cup chopped onion 2 packages (10 ounces each) frozen cut asparagus 1 10-ounce can chicken broth 4 egg yolks, slightly beaten 2-1/2 cups milk 1 teaspoon salt 1/4 teaspoon pepper 4 drops hot pepper sauce Melt Crisco in a large saucepan over medium high heat; add onion and sauté until tender. Add frozen asparagus and chicken broth; cook uncovered for 10 minutes over high heat, stirring occasionally. Transfer mixture to a blender and puree. Add beaten egg yolks. Return mixture to saucepan and stir in milk, salt, pepper, and hot pepper sauce. Reheat before serving; do not boil. Note: Can also serve chilled with a dollop of sour cream and fresh, snipped chives. |
