Cream of Asparagus Soup

Ingredients

• 1 Can or 1 Bunch Asparagus
• 1 Quart Milk
• 1 Pint Water
• 1 Egg or ½ Pint Cream
• 1 Slice Onion
• 2 Table spoonfuls Snowdrift
• 3 Tablespoonfuls Flour
• 1 Teaspoonful Salt
• Dash Cayenne

Method

1. 1

   Peel the asparagus, cut it into dice and put it over the fire in the water; when tender, press through a colander.

2. 2

   Add the cayenne and onion and put it aside to reheat.

3. 3

   Rub together the Snowdrift and flour; add them to the heated milk, stir until it just reaches the boiling point and add the salt.

4. 4

   Take from the fire, add the asparagus liquor, the yolk of the egg, beaten, and pour slowly into the tureen over the well beaten white of the egg or the cream whipped to a stiff froth.

5. 5

   This soup cannot be reheated after mixing.

As published

This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 1. The excerpt below is the record exactly as published.

CREAM OF ASPARAGUS SOUP 1 Can or 1 Bunch Asparagus Peel the asparagus, cut it into dice and 1 Quart Milk put it over the fire in the water; when 1 Pint Water tender, press through a colander. Add 1 Egg or }/% Pint Cream the cayenne and onion and put it aside to 1 Slice Onion reheat. Rub together the Snowdrift and 2 Table spoonfuls Snowdrift flour; add them to the heated milk, stir 3 Tablespoonfuls Flour until it just reaches the boiling point and 1 Teaspoonful Salt add the salt. Take from the fire, add Dash Cayenne

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