Asparagus Soup

Ingredients

• Cut the tops from about thirty heads of asparagus
• warm three pints soup stock
• add a small lump of butter
• a tea-spoon of flour
• stirring in two or three table-spoons cream
• color the soup with a tea-spoon of prepared spinach

Method

1. 1

   Cut asparagus tops and boil the rest.

2. 2

   Rub tender portions through a sieve, adding salt.

3. 3

   Warm soup stock, add butter and flour, then asparagus pulp.

4. 4

   Boil slowly for 15 minutes, stirring in cream.

5. 5

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

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 176. The excerpt below is the record exactly as published.

ASPARAGUS SOUP. Cut the tops from about thirty heads of asparagus, about half an inch long, and boil the rest; cut off all the tender portions and rub through a sieve, adding a little salt; warm three pints soup stock, add a small lump of butter and a tea-spoon of flour previously cooked by heating the butter and slowly stirring in the flour; then add the asparagus pulp. Boil slowly a quarter of an hour, stirring in two or three table-spoons cream; color the soup with a tea-spoon of prepared spinach

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