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

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.