Description Edit

Purchased from the McDonald Estate in Wylie, Texas in 1990. Dated 1944. Notation on card indicates this is a family favorite Sunday dinner opener. I made this and thought it was “good”, not “great” but I’m not big on asparagus so might not be the best person to judge it. My sister and sister-in-laws love it.

Ingredients Edit

Directions Edit

  1. Cut asparagus in small pieces.
  2. Put in heavy pot and cover with cold water.
  3. Bring water to a boil and simmer for fifteen minutes.
  4. Add chicken broth.
  5. Mix flour with butter until smooth.
  6. Add to soup.
  7. Bring to a boil.
  8. Pour mixture into a blender and mix until smooth.
  9. Return soup to pot.
  10. Mix egg yolks with the cream and add to the soup.

Contributed by Edit

Cat's Recipes Y-Group

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