Asparagus Cream Soup:

4 Tablespoons shortening
1/2 cup chopped onion
4 packs 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

In medium saucepan melt shortening; 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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