Asparagus Soup

Ingredients

• one quart of asparagus cut in inch lengths
• one quart of water
• one pint of milk
• one tablespoon of butter
• one of flour

Method

1. 1

   Boil asparagus in water until tender, then rub through a colander.

2. 2

   Heat milk and mix with butter and flour, then add to asparagus.

3. 3

   Serve in a tureen with croutons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 53. The excerpt below is the record exactly as published.

one quart of asparagus cut in inch lengths in one quart of water till tender. Rub thiUf^h a colander and return it to the water in which it was boiled. Heat one pint of milk and pour it over one tablespoon of butter and one of flour well beaten together. Boil and then add to the asparagus. Pour in a tureen in which croùtons bave been placed, and serve. Puree of Barley Boil for an hour barley with broth enough to cover it. When it is quite softened, put the barley through a sieve, thin with broth or stock, season with salt and pepper, and serve hot with toast sippets or croùtons. For this chicken broth may be used, or a broth or stock of mutton or beef . Oream of Barley Boil slowly for four or five hours half a pint of barley, with an onion in a quart and a half of chicken broth. Put through a puree sieve, add a pint of cream or rich milk, boil up, set back on the range, add the beaten yolks of four eggs thinned with a little milk, and serve with croùtons. 80UP8 98 Barley Soup Boil in water for half an hour half a pound of pearl barley. Place tbis barley in two quarta of cbicken, beef or mutton broth, add balf a pint of dice made from turnip, carrots, and otber vegetables, and boil gently for an bour or two. Season with salt and pepper, and wben you serve, add a few green peas or a little sliced celery. Gream of Pearl Barley After washing half a pound of pearl barley most thorougbly, set it to cook in a quart of veal stock, and let it cook slowly at the back of the range for four or five hours. Divide the cooked barley in half, put one-half through a puree sieve and add to the otber uncrushed half. Stir in a pint of boiling cream, sea- son to taste, and serve with sippets or croùtons. Bean Boup Boil one pint of small white beans in one quart of water

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