Asparagus Soup

Ingredients

• a good bundle of fresh green asparagus
• one ounce of butter
• one ounce of flour
• two quarts of good white stock
• salt
• water

Method

1. 1

   Prepare asparagus by removing tender parts and blanching.

2. 2

   Melt butter with flour, add asparagus, stir for five minutes.

3. 3

   Add stock, simmer until tender, strain, puree, return to soup, boil, and serve with asparagus points.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 48. The excerpt below is the record exactly as published.

ASPARAGUS SOUP. TO MAKE TWO QUARTS. Ingredients. Asparagus. Stock. 1. Take a good bundle of fresh green asparagus 2. Remove all the tender parts and points. 3. Put the points aside for the soup. 4. Plunge the other parts into boiling water, with a little salt. 5. Blanch io6 Buckmaster' s Cookery. them for three minutes. 6. Drain over a colander. 7. Take a clean three-quart stewpan and melt one ounce of butter with one ounce of flour. 8. Add the blanched asparagus. 9. Stir the contents for five minutes. 10. Add two quarts of good white stock

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