Cream of Asparagus

Ingredients

• Asparagus, 1 bunch
• Milk, 1 pint
• Flour, 1 tablespoon
• Butter, 1 tablespoon
• Cream, 14 cup
• Salt
• pepper

Method

1. 1

   Cook the stalks of 1 bunch of asparagus in water or in stock, with sufficient water to cover.

2. 2

   Cook until tender.

3. 3

   Mash the stalks through a sieve, and return to the liquid in which they were boiled.

4. 4

   Allow for each bunch of asparagus, a pint of milk, heat to the boiling point; then thicken with a tablespoon of flour, rubbed smooth with a tablespoon of butter.

5. 5

   Cook 10 minutes, then add to it, the water in which the stalks were cooked.

6. 6

   Season with salt and pepper, then add a quarter of a cup of cream, and also the tips of the asparagus, which have been cooked by themselves for 12 minutes in salted water.

7. 7

   Serve with croutons.

Nutrition per serving

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 7. The excerpt below is the record exactly as published.

cream of asparagus may be made in the same way. CREAM OF MUSHROOMS Chicken stock, 1 quart, Chopped mushrooms, 1/4 pound, Butter, 2 tablespoons, Flour, 2 tablespoons, Onion, 1 slice, Cream, 1 cup, Salt, baking-powder. Remove the fat from a quart of chicken stock and stir into it a quarter of a pound of mushrooms chopped, and a slice of onion. Simmer for 20 minutes, and then run it through a colander and return it to the fire. Thicken with the butter and flour, and stir until smooth; then beat in a cup of rich cream, containing a pinch of baking-powder, and season with salt and pepper. CREAM BEET SOTTP Beets, 4, Veal stock, 1 pint, Flour, 2 tablespoons, Butter, 1 tablespoon, Milk, 1 pint, ' Egg, 1, Salt and pepper. 25 SOUPS AROUND-THE- WORLD COOK BOOK Wash the beets well and boil them in salted water for an hour and a quarter. Scrape off the skin, and put the beets through a meat-grinder, saving all the juice that £ows from them. Skim a pint of veal-stock and stir the ground beets and their juice into this. Simmer for 20 minutes; strain, and set the liquor at the side of the range to keep hot. Cook together, 2 tablespoons of flour, and 1 tablespoon of butter, and when they are well blended pour upon them a pint of milk — ^half cream if pos- sible. Stir this until smooth and thick, and beat in, by a few spoonsful at a time, the beet-puree. When very hot, season with salt and pepper, and pour it upon a well-beaten egg, stirring all the time. Serve at once. ALMOND MILK, CREAM SOUP Kice, 2 tablespoons, Hot milk, 1 pint. Almond extract, 2 drops. Boil the rice until it can be pressed through a sieve, then add the hot milk, and the extract of almond. Sweeten to taste. Serve in bouillon cups. CEEAM OF ASFAEAGUS Asparagus, 1 bunch. Milk, 1 pint. Flour, 1 tablespoon, Butter, 1 tablespoon, Cream, 14 cup

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