Cream of Asparagus Soup

Ingredients

• 3 cups white stock
• 1/4 cup flour
• 3 bunches asparagus
• 2 cups scalded milk
• Slice of onion
• 3 cups cold water
• 1/4 cup butter
• Salt and pepper

Method

1. 1

   Remove tips from asparagus, tie in cheesecloth, and cook on top of asparagus.

2. 2

   Add asparagus to cold water, simmer until tender, then add onion and stock.

3. 3

   Boil for thirty minutes, rub through a sieve, and bind with butter and flour and the tips cooked in cheesecloth until tender.

4. 4

   Add scalded milk, salt, and pepper.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 19. The excerpt below is the record exactly as published.

Cream of Asparagus Soup. 3 cups white stock. I4 cup flour. 3 bunches asparagus. 2 cups scalded milk. Slice of onion. 3 cups cold water. L4 cup butter. Salt and pepper

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