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Asparagus Cream Soup Recipe


  • 4 tablespoons Crisco shortening
  • 1/2 cup  Chopped onion
  • 4 packages of frozen cut asparagus (10 oz)
  • 2 cups of chicken broth
  • 8  Egg yolks, slightly beaten
  • 5 cups of Milk
  • 2 teaspoons of salt
  • 1/2 teaspoons of pepper
  • 8 drops 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 fine 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.

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