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Asparagus Cream Soup

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

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

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

Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.) Add beaten egg yolks.

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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