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Asparagus Soup

1 1/2 lb Asparagus, cut up
2 1/2 c Cream or milk
5 Eggs, well beaten
1/4 Stick butter or margarine
2 Strips bacon
2 c Water
2 tb Fresh parsley, finely chopped
Salt and pepper to taste


In a deep saucepan, bring the water to a boil. Add the bacon; cover and boil for 15 minutes. Discard the bacon. Add the asparagus; cover and simmer over medium-low heat until tender.

In a mixing bowl, blend the eggs and cream. Stir this mix into the asparagus, adding the spices and butter. Simmer for 2 minutes over low heat, stirring continuously. Remove from the heat and serve.


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