Asparagus Cream Soup
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INGREDIENTS
- 8 dr Hot pepper sauce
- 1/2 c Onions ; chopped
- 2 c Chicken broth
- 4 tb CRISCO Shortening
- 8 Egg yolks, slightly beaten
- 1/2 ts Pepper
- 4 pk Frozen cut asparagus (10 oz)
- 2 ts Salt
- 5 c milk
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Quart (304g) | ||
| Recipe Makes: 3 Quarts | ||
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| Calories: 232 | ||
| Calories from Fat: 176 (76%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.5g | 26 % | |
| Saturated Fat 8.2g | 41 % | |
| Monounsaturated Fat 8.2g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 17.7mg | 5 % | |
| Sodium 752.7mg | 26 % | |
| Potassium 294.3mg | 8 % | |
| Total Carbohydrate 10.2g | 3 % | |
| Dietary Fiber 1.6g | 6 % | |
| Sugars, other 8.7g | ||
| Protein 4.9g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 232
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