Asparagus Soup

Ingredients

• one bunch of asparagus
• one pint of milk
• one-half onion
• one tablespoonful of butter
• one tablespoonful of flour

Method

1. 1

   Cook asparagus heads for twenty minutes in boiling salted water.

2. 2

   Cook stalks and onion in one pint of water for twenty minutes.

3. 3

   Strain, blend butter and flour, add boiling milk, mix with asparagus, and boil for five minutes.

4. 4

   Strain again, add asparagus heads, and serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 17. The excerpt below is the record exactly as published.

o tablespoonfuls of butter, fry with the onions a slice of ham cut in dice, cut a good sized roasting chicken, as for fricassee, HOW to MAKE SOUPS. 51 dredge the pieces well with flour, and put them in the soup kettle. When the onions are brown let the chicken brown well on both sides. While the chicken is cooking wash a dozen and a half pods of okra in cold water, cut them in thin slices and add them to the chicken in the kettle. Next cut a green pepper in slices, also peel and slice five or six large tomatoes, and put them in the ketlj^e, season well with salt, and add three quarts of cold ^ater. Keep the kettle covered closely and let all simmer for hours. If the water in that time has boiled away to less than two quarts add some from the tea kettle. At the end of four hours strain and serve the soup. This should be about two quarts. CHICKEN a LA REINE. Mrs. E. F. C Young. Heat contents of one quart can of Franco American chicken bouillon, or soup. Add one pint of cream or milk and one tablespoonful of corn-starch blended with milk and made perfectly smooth. Stir slowly in hot soup, until the proper consistency. Season to taste. Take the yolks of two well beaten eggs, season with salt, add sufficient flour to thicken, so the mixture will be stiff enough to make into balls the size of hickory nuts, let these simmer in soup a few minutes. When serving, place two or three egg balls in each portion of soup. HOW TO SERVE FBANCO-AMEBICAN SOUP. Mrs. H. E. Neise. Heat one can of Franco-American soup in saucepan, add two scant tablespoonfuls of flour, mix well with 52 KIRMESS COOK BOOK. half a cup of milk, add this to the soup, stirring all the time to prevent the flour from getting into lumps. As the soup thickens to a pur6e, take it off the fire. After it is in the tureen add one cup of whipped cream. To to this add, or serve separately, the croutons of toast. ASPARAGUS SOUP. Mrs. Charles C. Thomas. One bunch of asparagus, one pint of milk, one-half onion

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