Asparagus Soup

Ingredients

• one quart finely chopped asparagus
• one quart water
• two quarts fresh water
• one tablespoonful flour
• one tablespoonful oil
• one pint heated milk

Method

1. 1

   Boil asparagus in water for ten minutes; pour off water, add fresh water and boil for twenty minutes.

2. 2

   Strain and mash asparagus, return to water.

3. 3

   Cream flour with oil, stir into heated milk, boil a few minutes, salt to taste, and pour into asparagus.

4. 4

   Serve over toasted bread or oyster crackers, garnished with parsley.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 59. The excerpt below is the record exactly as published.

ASPARAGUS SOUP. Boil one quart finely chopped asparagus in one quart water for ten minutes ; pour off water, put on two quarts fresh water and boil twenty minutes ; strain out asparagus, and mash thru colander, then return again to water from which it was taken. Cream one tablespoonful flour with one tablespoonful oil, stir into one pint heated milk

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