Cream of Asparagus Soup

Ingredients

• 1 can of asparagus
• 2 C. milk
• 2i C. of water
• 4 T. butter
• 1 slice onion
• 4 T. flour
• spk. pepper
• 1^ t. salt

Method

1. 1

   Remove tips of asparagus and save to use as garnish for soup.

2. 2

   Cook stalks, water and onion together for twenty minutes then rub through a strainer.

3. 3

   Make white sauce of flour, butter and milk and add to strained asparagus.

4. 4

   Season with salt and pepper, add asparagus tips and reheat, but do not boil.

5. 5

   Serve hot with toast fingers.

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 18. The excerpt below is the record exactly as published.

Cream of Asparagus Soup. 1 can of asparagus 2 C. milk 2i C. of water 4 T. butter 1 slice onion 4 T. flour spk. pepper 1^ t. salt

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