Asparagus Cream Soup
|Frozen cut asparagus||10 Ounce (1 Package)|
|Chicken broth||1⁄2 Cup (8 tbs) (Boiling, Canned / Freshly Made / Made With Water And Bouillon Cube / 1 1/2 Teaspoons Chicken Stock Base)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Liquid hot pepper seasoning||2 Drop|
|Minced parsley||1 Teaspoon|
Place frozen asparagus in boiling chicken stock; cook, uncovered, for 8 minutes after it returns to a boil.
Whirl asparagus and liquid in an electric blender until smooth (or force through a fine wire strainer); drop egg yolks into blending mixture.
Return to pan and stir in whole milk, salt, pepper, and liquid hot-pepper seasoning.
Reheat just before serving, but do not boil.