Asparagus Soup
Ingredients
- 2 15 ounce cans of asparagus
- 3 cups 1/2 and 1/2
- 1/4 cup chopped shallots or onions
- 2 tbsp butter
- 2 tsp flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/8 tsp ground nutmeg
- 2 slightly beaten egg yolks
Instructions
- drain asparagus and cut off tips (reserver for later)
- blend asparagus stalks and cream cover and blend until smooth
- in a sauce pan cook shallots in butter until tender but not brown
- stir in flour, salt, pepper and nutmeg
- add asparagus mix and cook til thickened and bubbly
- cook one min more
- slowly stir this hot mix into egg yolks
- add reserved asparagus tips and cook over low heat 2 to 3 min
Notes
can substitute the canned asparagus with 20 ounces frozen spears thawed.