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Ingredients
- 6 c. Chicken stock
- 2 Tbsp. Butter
- 2 Tbsp. Flour
- 3/4 lb Mild cheddar (usei queijo fundido)
- 1/4 lb Asparagus ( peeled and sliced)
- 1/2 c. Fresh cream or possibly 1 c. evaporated lowfat milk
- 1 x Egg yolk Salt and freshly black pepper, to taste
Directions
- 1.Heat the butter in a large saucepan.
- 2. Add in flour and stir for 2 min
- 3. Add in the broth and bring to a boil stirring often.
- 4. Add in Asparagus and simmer 5 min.
- 5.Add in cheese cut in pcs and stir to combine.
- 6. Season with salt ( if needed) and pepper.
- 7. Stir yolk into cream and into the soup.Bring almost to a boil and remove from the heat.
- 8. Serve at once
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