Asparagus Soup

Ingredients

• Two bundles of asparagus
• one quart of white stock or water
• one pint of milk
• one of cream
• three table-spoonsfuls of butter
• three of flour
• one onion
• salt and pepper

Method

1. 1

   Cut the tops from one bunch of asparagus and cook them for twenty minutes in salted water.

2. 2

   Cook the remainder of the asparagus in the quart of stock or water for twenty minutes.

3. 3

   Fry onion in butter for ten minutes, then add boiled asparagus.

4. 4

   Cook for five minutes, add flour, and cook for five minutes longer.

5. 5

   Turn this mixture into the boiling stock and boil gently for twenty minutes.

6. 6

   Rub through a sieve, add boiling milk and cream, and the asparagus heads.

7. 7

   Season with salt and pepper, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 37. The excerpt below is the record exactly as published.

Asparagus Soup. Two bundles of asparagus, one quart of white stock or water, one pint of milk, and one of cream, if stock is used, but if water, use all cream ; three table -spoonsfuls of butter, three of flour, one onion, salt and pepper

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