Asparagus Soup

Ingredients

• half a bunch of asparagus
• into three pints of stock (or water)
• Fry an onion
• add a bay leaf
• a stalk of celery
• twelve peppercorns
• a level teaspoonful of salt
• two tablespoonfuls of flour
• two of butter
• add a cup of cream

Method

1. 1

   Simmer asparagus in stock with onion, bay leaf, celery, peppercorns, and salt for 35 minutes.

2. 2

   Strain, add flour and butter, cook, then add cream and asparagus tips.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 29. The excerpt below is the record exactly as published.

half a bunch of asparagus from which the tips have been removed into three pints of stock (or water). Fry an onion and add a bay leaf, a little parsley and a stalk of cel- ery, tied together. Put in the soup with twelve peppercorns and a level teaspoon- ful of salt, and simmer for thirty-five minutes. Strain through a sieve, press- ing through all the asparagus possible. Put the strained soup on the fire; add two tablespoonfuls of flour and two of butter, rubbed together; cook ten min- utes; add a cup of cream

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