Asparagus Soup

Ingredients

• a can of asparagus
• a pint of white stock
• a pint of cream or milk
• two tablespoonfuls of butter
• one of chopped onion
• two of flour
• one teaspoonful of sugar
• one teaspoonful and a half of salt
• one-eighth of a teaspoonful of pepper

Method

1. 1

   Cut off asparagus heads and boil stalks in stock.

2. 2

   Cook butter and onion in a frying-pan for 10 minutes, add flour, stir until smooth.

3. 3

   Add to stock with sugar, salt, and pepper; simmer for 15 minutes.

4. 4

   Rub through a sieve, return to pan, add cream and asparagus heads, boil once, and serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 66. The excerpt below is the record exactly as published.

two of flour, an onion, and salt and pepper. Cook the onion, peas, and stock together for twenty minutes ; then remove the onion, and rub the peas and stock through a sieve. Return the soup to the stew-pan, and let it simmer for ten minutes. Rub the butter and flour to a cream, and gradually add to this half a cupful of the soup; then pour the mixture into the stew-pan. Add the pepper and salt and cupful of cream ; and after the soup has boiled for three minutes, it will be finished. A much more delicious soup can be made of fresh green peas when they are in season. Asparagus Soup. Use a can of asparagus, a pint of white stock, a pint of cream or milk, two table-spoonfuls of butter, one of chopped onion, two of* flour, one teaspoonful of sugar, one teaspoonful and a half of salt, and one-eighth of a tea- spoonful of pepper

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