nut-free
Asparagus Soup
From The "A1" cookery book, 1901
Serves 8
Presented as published in 1901. 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
- 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
Put half the stock and 30 asparagus heads with all other vegetables into the stew-pot and simmer until tender.
Rub through a sieve into a saucepan, add remaining stock, pepper, and salt, and bring to boiling point.
Thicken with flour and butter mixture just before serving.
Boil remaining asparagus heads separately, place in the tureen, and pour soup over them.
Nutrition per serving
1009Calories
53 gProtein
177 gCarbs
13 gFat
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
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