vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Asparagus Soup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 86. The excerpt below is the record exactly as published.
Asparagus Soup Boil a good sized bunch of asparagus, trimmed and cut in small pieces in water enough to cover and when tender, mash through a sieve. Add to the water in which asparagus was cooked, 1 cup milk, a lump of butter and salt to taste. Then add the strained asparagus, let all come to a boil, and thicken with 1 teasp cornstarch
Cook this with the app: pantry check, scaling, and the assistant.