MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       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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