Asparagus Soup

Ingredients

• a bundle of fresh, green asparagus
• a large handful of freshly gathered spinach
• 1 of parsley
• the same of spring onions
• 2 quarts of water
• a piece of butter the size of a small egg
• a teaspoon of sugar
• a sprinkle of white pepper

Method

1. 1

   Break off tender asparagus, wash with spinach, parsley, and onions.

2. 2

   Boil in water with butter and salt.

3. 3

   Rub through a colander, add butter, sugar, and pepper.

4. 4

   Serve hot with croutons.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 21. The excerpt below is the record exactly as published.

ASPARAGUS SOUP — Break off all that is tender from a bundle of fresh, green asparagus, and put this in a large pan, with a large handful of freshly gathered spinach, 1 of parsley, and the same of spring onions. Wash in 2 waters and drain in a sieve; then boil in 2 quarts of water, with a bit of butter and a little salt. As soon as the asparagus is done, rub all through a fine colander and return to the pot; then add a piece of butter the size of a small egg (cut in bits and rolled in flour), a teaspoon of sugar, and a sprinkle of white pepper

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