Asparagus Soup

Ingredients

• 2 quarts of stock
• 50 heads asparagus
• 1 onion
• 2 small lettuces
• a sprig of mint
• a few spinach leaves
• 1 oz. butter
• 1 oz. flour
• cayenne and salt

Method

1. 1

   Put half the stock and 30 asparagus heads with all other vegetables into the stew-pot and simmer until tender.

2. 2

   Rub through a sieve into a saucepan, add remaining stock, pepper, and salt, and bring to boiling point.

3. 3

   Thicken with flour and butter mixture just before serving.

4. 4

   Boil remaining asparagus heads separately, place in the tureen, and pour soup over them.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 9. The excerpt below is the record exactly as published.

Asparagus Soup. — 2 quarts of stock, 50 heads asparagus, 1 onion, 2 small lettuces, a sprig of mint, a few spinach leaves, 1 oz. butter, 1 oz. flour, cayenne and salt

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