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Asparagus Soup
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 402. The excerpt below is the record exactly as published.
Asparagus Soup SOUPS Beef-tea mon. If this soup should be too thin and clear, thicken it with a little corn -starch, and add some bits of toast fried in butter. Asparagus Soup. — Cut the tops from the asparagus, and boil the rest ; rub through a sieve, adding a little salt ; warm three pints of soup stock, add a small lump of butter, then add the asparagus pulp. Boil slowly a quarter of an hour, stirring in two or three table-spoonfuls of cream ; color the soup with a teaspoonful of spinach
Cook this with the app: pantry check, scaling, and the assistant.