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Chicken Asparagus Soup (Potage au Poulet et aux Asperges)
From The Swedish, French, American cook book, 1918
Serves 6
Serve hot.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
130Calories
5 gProtein
8 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein4.6 g
Carbohydrates7.5 g
Fiber0.1 g
Sugars2.5 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat0.3 g
Cholesterol30 mg
Sodium232 mg
Potassium199 mg
Calcium20 mg
Iron0.4 mg
Magnesium9.2 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A1.6 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate18 mcg
Choline15 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 57. The excerpt below is the record exactly as published.
Chicken Asparagus Soup (Pot age au Poulet et aux Asperges ) One bunch of asparagus. Cut the tips off and cook very green for the garnishing. Cut the remainder in pieces; put on the stove with two cups water. Cook for about twenty to twenty-five minutes in some water, salt, and a small pinch of baking soda. Put through a meat grinder, then through a fine sieve; add one quart of chicken stock. Put one tablespoon butter in a pan; add one tablespoon flour; add the puree of asparagus, beat until smooth; Put on the stove to boil; season with pepper and salt to taste; garnish with the asparagus tips, and add half cup cream
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