Asparagus Soup

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Title: Asparagus Soup
Categories: Historic, Vegetables, Soups
Yield: 6 Servings

1 1/2 lb Asparagus, cut up
2 1/2 c Cream or milk
5 Eggs, well beaten
1/4 Stick butter or margarine
2 Strips bacon
2 c Water
2 T Fresh parsley, finely
-chopped
Salt and pepper to taste

In a deep saucepan, bring the water to a boil. Add the bacon; cover
and boil for 15 minutes. Discard the bacon. Add the asparagus;
cover and simmer over medium-low heat until tender.

In a mixing bowl, blend the eggs and cream. Stir this mix into the
asparagus, adding the spices and butter. Simmer for 2 minutes over
low heat, stirring continuously. Remove from the heat and serve.

Historic Michie Tavern
"A Famous Tavern of the 1700's"
Cooking Treasures of the Past

MM Format by John Hartman
Indianapolis, IN 15 May 1997
Cro-Magnon@juno.com
hartman@indy.net

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