Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Creamy Asparagus Soup


Serves 4

2 x 345 g (11 oz) cans green asparagus spears
1 cup (8 fl oz) chicken stock
3/4 (6 fl oz) cup cream
2 egg yolks
freshly ground white pepper
1 tablespoon finely chopped chives

Place asparagus spears, liquid from cans and chicken stock in electric blender or food processor and blend until smooth. Pour mixture into saucepan and bring to the boil. Remove from heat. Beat cream lightly with egg yolks and stir slowly into soup, season with pepper. Reheat soup without boiling. Serve soup sprinkled with chives




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.