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| Cream of Asparagus Soup Makes 5-6 cups 1 pound fresh asparagus 3 cups chicken broth 2 tablespoons flour 3 tablespoons sweet butter 2 egg yolks ½ cup sweet cream Salt and freshly ground pepper Wash and clean asparagus, and cut in 1 inch lengths. Put asparagus in a heavy pot and cover with cold water. Bring water to a boil and simmer for fifteen minutes. Add the chicken broth. Mix flour with butter until smooth, and add to the soup. Bring soup to a boil. Pour the mixture into a blender and mix until smooth. Return soup to the pot. Meanwhile mix egg yolks with the cream and add to the soup. Season to taste and salt and pepper. Reheat before serving, but do not boil. |