Asparagus Soup

Ingredients

• Take a large bundle of asparagus
• one quart of white stock
• one pint of milk
• half a pint of cream
• three tablespoonfuls of butter
• the same of flour
• one onion
• salt and pepper to taste

Method

1. 1

   Cook asparagus tops in salt water for 20 minutes.

2. 2

   Cook remaining asparagus in stock for 20 minutes.

3. 3

   Fry sliced onion in butter for 10 minutes.

4. 4

   Add boiled asparagus, cook for 5 minutes, then add flour and cook for another 5 minutes.

5. 5

   Combine with boiling stock, simmer for 20 minutes, sieve, then add milk and cream.

6. 6

   Season and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 59. The excerpt below is the record exactly as published.

Asparagus Soup. — Take a large bundle of asparagus, and one quart of white stock, one pint of milk, and half a pint of cream, three tablespoonfuls of butter, the same of flour, one onion, salt and pepper to taste

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