Asparagus Soup

Ingredients

• Wash the asparagus, using only the top about three inches long
• with a little salt
• put on the cup of water
• pepper
• stir the butter and flour together
• If preferred use veal stock instead of milk, with the cup of cream.

Method

1. 1

   Tie the asparagus in bunches, boil in water to cover for six minutes, discard the water, then add a cup of water and boil until tender.

2. 2

   Rub through a colander, stir in the butter and flour mixture, add pepper and salt, and boil to cook the flour.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 13. The excerpt below is the record exactly as published.

Asparagus Soup. Wash the asparagus, using only the top about three inches long, tie in bunches of six or eight stalks each, boil in water enough to cover, with a little salt (aspar- agus bears less salt than any other vegetable). Boil six minutes and throw away the water; then put on the cup of water and boil till tender, then rub through a colander, stir the butter and flour together, put all together with pepper and salt, boil to cook the floiir. If preferred use veal stock instead of milk, with the cup of cream.

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