Asparagus Soup with Stock - No. 2

Ingredients

• one large bunch of asparagus
• a generous pint of white stock
• two tablespoonfuls of butter
• two small slices of onion
• two tablespoonfuls of flour
• one pint of cream or rich milk

Method

1. 1

   Wash and cut asparagus, boil halves in stock.

2. 2

   Cook butter and onion, add flour, season, and combine with asparagus.

3. 3

   Rub through a sieve, stir in cream, and serve with boiled heads.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 52. The excerpt below is the record exactly as published.

ASPARAGUS SOUP WITH STOCK— No. 2. Asparagus makes a delicate soup. Use one large bunch of asparagus, wash and cut off the heads in one-inch lengths and lay them at one side. Cut the remainder into halves and boil them in a generous pint of white stock. Put into a small saucepan two tablespoonfuls of butter and two small slices of onion. Cover and let cook slowly on the back of the fire eight minutes; add two tablespoonfuls of flour and stir until the mixture is smooth and frothy, but not brown. Season with salt and pepper and add it to the asparagus and cook slowly ten minutes. Then rub them through a coarse sieve, return to the fire and stir in one pint of cream or rich milk

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