Asparagus Soup

Ingredients

• Twenty-five heads of asparagus
• 1 qt. stock
• 1 tablespoonful flour
• 1 oz. butter
• sugar
• pepper
• salt
• some spinach greening
• 1 pat of fresh butter
• 1 gill of cream
• small dice of bread

Method

1. 1

   Put 25 heads of asparagus in a saucepan with a qt. of stock, free from fat, let them boil till quite done; remove the asparagus, pound it in a mortar, then pass it through a sieve.

2. 2

   Mix a tablespoonful of flour and 1 oz. of butter in a saucepan on the fire; add a little sugar, pepper and salt, quantity sufficient for the asparagus pulp, and the stock in which the asparagus was originally boiled; let the whole come to a boil, then put in a little spinach greening, and lastly a pat of fresh butter, or stir in a gill of cream.

3. 3

   Serve over small dice of bread fried in butter.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 9. The excerpt below is the record exactly as published.

1 oz. butter, 3 blades mace, 1 bunch sweet herbs, M ^^' P^P" per-corns, salt, 2 tablespoonfuls flour, l^ pt. cream, 2 qts. water. Wash the eels, cut them into thin slices and put them in the stewpan with the butter; let them simmer for a few minutes, then pour the 26 White Ribbon Cook Book. water to them, and add the onion cut in small slices, the herbs, mace and seasoning. Simmer till the eels are tender, but do not break the flesh. Remote them carefully, mix flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve. Asparagus Soup — Twenty-five heads of aspa- ragus, 1 qt. stock, 1 tablespoonful flour, 1 oz. but- ter, sugar, pepper and salt, some spinach green- ing, 1 pat of fresh butter or 1 gill of cream, small dice of bread

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