Asparagus Soup (Potage Creme d’Asperges)

Ingredients

• 50 heads of small asparagus
• 1 qt. white stock
• 1 gill of thin cream
• 2 yolks of eggs
• 1 tea-cupful cooked green peas
• 1 oz. butter
• 1 bay-leaf
• A few parsley stalks
• 1 oz. lean ham
• A handful of spinach
• Seasoning

Method

1. 1

   Wash asparagus, cut off points, and slice stalks.

2. 2

   Melt butter, add asparagus stalks, ham, spinach, bay-leaf, and parsley.

3. 3

   Cook gently for a few minutes.

4. 4

   Pour in stock, season, and simmer for 1.5 to 2 hours.

5. 5

   Strain, return to heat, thicken with yolks and cream.

6. 6

   Cook asparagus points separately and serve with soup.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 113. The excerpt below is the record exactly as published.

Asparagus Soup (Potage Creme d’Asperges) 50 heads of small as- paragus. 1 qt. white stock. 1 gill of thin cream. 2 yolks of eggs. 1 tea-cupful cooked green peas. 1 oz. butter. 1 bay-leaf. A few parsley stalks. 1 oz. lean ham. A handful of spinach. Seasoning

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