Asparagus Soup

Ingredients

• 3 pints of beef soup or stock
• 20 heads of asparagus
• small quantity of cream
• small quantity of butter
• 1 heaping teaspoon of flour
• 3 tablespoons of cream
• 1 teaspoon of spinach
• salt to taste

Method

1. 1

   Cut tops off asparagus and boil the rest.

2. 2

   Use all the tender portion and run through a sieve.

3. 3

   Warm stock and add a roux made of butter and flour, stirring in cream.

4. 4

   Color soup with spinach, and just before serving, add boiled asparagus tops.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.

Asparagus Soup. Take 3 pints of beef soup or stock, 20 heads of asparagus, small quantity of cream, butter, flour and a little spinach. Cut tops off asparagus about ^ inch long and boil the rest, use all the tender portion and run through a sieve, add salt. Warm 3 pints of stock and add a roux made of a small piece of butter and 1 heaping tea- spoon of flour, stirring in 3 tablespoons of cream. Color soup with 1 teaspoon of spinach

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