Asparagus Soup

Ingredients

• sufficient water to make the soup
• three-quarters of a quart of sliced asparagus
• a pint of rich milk
• a large slice of butter
• season with salt
• and black pepper

Method

1. 1

   Put the meat or veal/lamb in water to make the soup.

2. 2

   Add sliced asparagus.

3. 3

   When done, add thickening, milk, butter, salt, and pepper before serving.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 2. The excerpt below is the record exactly as published.

sufficient water to make the soup. Cut into slices about half an inch thick some fresh aspara- gus. To make two quarts of soup take three- quarters of a quart of sliced asparagus. When the meat and asparagus are done, or about ten minutes before serving up the soup, add a little thickening, a pint of rich milk, a large slice of butter, and season with salt and black pepper

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