Asparagus Soup

Ingredients

• lb. asparagus
• I quart water
• I oz. butter
• I oz. flour
• teaspoonful Bovril
• Salt to taste
• Yolk of I ^^.

Method

1. 1

   Boil the asparagus in the water for 5 minutes.

2. 2

   Then take out, cut into small pieces and put back again till tender, when strain off.

3. 3

   Mix the flour and butter together until absolutely smooth and heat in a saucepan, stirring continually until of a golden colour; then, still stirring, add the asparagus water and allow to simmer for half an hour.

4. 4

   Strain through a hair sieve, add the Bovril, a lump of butter about the size of a walnut and the pieces of asparagus.

5. 5

   Just before serving, stir in the yolk of an egg.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 10. The excerpt below is the record exactly as published.

Asparagus Soup.) One Quart of Soup. Time of Preparation : i hour. \ lb. asparagus. I quart water or I ,, )» in which aspar- agus has been boiled. Yolk of I ^^. I oz. butter. I oz. flour. \ teaspoonful Bovril. Salt to taste

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