---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 3 quarts
       4 tb CRISCO Shortening
     1/2 c  Chopped onion
       4 pk Frozen cut asparagus (10 oz)
       2 c  Chicken broth
       8    Egg yolks, slightly beaten
            -(use clean, uncracked eggs)
       5 c  Milk
       2 ts Salt
     1/2 ts Pepper
       8 dr 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 find
   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.