Cream of Asparagus Soup

Description
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

 * 1 pound fresh asparagus
 * 3 cups chicken broth
 * 2 tablespoons flour
 * 3 tablespoons unsalted butter
 * 2 egg yolks
 * ½ cup heavy cream
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * 1 teaspoon freshly ground white pepper

Directions

 * 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
Cat's Recipes Y-Group