Cream of Asparagus

Ingredients

• one tablespoonful of butter
• two tablespoonfuls of flour
• four cups of asparagus stock
• a cup of sweet cream

Method

1. 1

   Cook butter and flour until well mixed, add asparagus stock, and simmer five minutes.

2. 2

   Pour in sweet cream, heat to boiling point, season to taste, and serve.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 50. The excerpt below is the record exactly as published.

Cream of Asparagus, ' ' etc. Soups made thick with vegetables rubbed through a sieve, in the prepara- tion of which neither cream nor milk is used, are fre- quently put down on bills of fare as ' ' creams, ' ' but they have no legitimate place among that class of soups — all such mixtures are purees. Mixed soups, like vegetable soups, may be made in almost endless variety, but comparatively few formulas are needed to enable one to understand the principles that govern their preparation. Cream of Celery No. i. — Cook together in a sauce- pan until well mixed one tablespoonful of butter and two tablespoonfuls of flour, add four cups of celery stock, and simmer five minutes. Pour in a cup of sweet ii6 The Art of Cookery. cream, heat to boiling point, season to taste, and serve. Cream of Celery No. 2. — Cook together in a sauce- pan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of celery stock and two cups of chicken stock, and simmer five minutes. Add a cup of sweet cream, heat to boiling point, season to taste, and serve. Cream of Asparagus. — Cook together one table- spoonful of butter and two tablespoonfuls of flour. Add four cups of asparagus stock

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