Asparagus Cream Soup

Ingredients

• Green asparagus are preferable
• some white stock (veal or chicken)
• two onions
• a bouquet garni
• a small piece of butter
• a gill of cream
• a little spinach green

Method

1. 1

   Wash asparagus, discard hard parts, and keep points for cooking.

2. 2

   Boil asparagus with stock, onions, and bouquet garni for half an hour.

3. 3

   Strain, puree stalks, return to liquid, thicken, and simmer.

4. 4

   Add butter, cream, asparagus points, and spinach green before serving.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 10. The excerpt below is the record exactly as published.

Asparagus Cream Soup. Green asparagus are preferable for this soup. After having cut off and thrown away the hard part of the stalk, wash the asparagus well and keep the points to be cooked in salted water. Put the aspara- gus in a saucepan with some white stock (veal or chicken), two onions and a bouquet garni, and boil for about half an hour. Strain off the liquid, take up the bouquet garni, put the asparagus stalks in a sieve, and rub through to get a puree, return to the liquid in the pan. Let the soup come to the boil, thicken with a roux or arrowroot, let it simmer slowly, and skim well. Just before serving, add a small piece of butter, a gill of cream, also the aspara- gus points, and a little spinach green

Cook this with the app: pantry check, scaling, and the assistant.