Asparagus Soup

Ingredients

• 1 bundle asparagus
• ½ pt. milk
• 1 table-sp. butter
• 1 tea-sp. flour
• Salt
• White pepper

Method

1. 1

   Cook the asparagus as directed in Recipe 148.

2. 2

   Cut off the tender tips, reserve them for serving in the soup, and rub the remainder of the asparagus through a sieve.

3. 3

   Melt the butter in a small lined saucepan, stir in the flour, and mix smoothly.

4. 4

   Then pour on the milk, and stir until boiling.

5. 5

   Add the sieved asparagus and the points, simmer a few minutes until all is thoroughly blended, and season to taste.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 845. The excerpt below is the record exactly as published.

Asparagus Soup | bundle asparagus. | pt. milk. 1 table-sp. butter. 1 tea-sp. flour or corn- flour. Salt. White pepper. Cook the asparagus as directed in Recipe 148. Cut oS the tender tips, reserve them for serving in the soup, and rub the remainder of the asparagus through a sieve. Melt the butter in a small lined saucepan, stir in the flour, and mix smoothly. Then pour on the milk, and stir until boiling. Add the sieved asparagus and the points, simmer a few minutes until all is thoroughly blended, and season to taste. Probable cost, 6 d. to 9 d. 2501. Barley Milk Soup (Stove Barley) 2table-sps. pearl barley. I 2 pts. milk

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