Cream of Asparagus Soup

Ingredients

• i pt.
• I t salt
• 2 T butter
• 2 T flour
• 2 c milk

Method

1. 1

   Cut tough portions of asparagus into small pieces, add water, and cook until tender.

2. 2

   Add salt and press through a vegetable press.

3. 3

   Melt butter, add flour, and gradually add milk while stirring.

4. 4

   Combine with asparagus mixture, strain, reheat, and serve.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 163. The excerpt below is the record exactly as published.

CREAM OF ASPARAGUS SOUP BRAIZED BEEF TONGUE POTATO CUBES CARROTS AU GRATIN LEMON MILK SHERBET SPONGE CAKE Cream of Asparagus Soup Cut the tough portions of the asparagus left from the preceding day, into small pieces, add the water drained from the asparagus cooked the day before and enough more to make i pt. Cook until tender, about ^ h, then add I t salt and press the pulp through a vegetable press. MAY MENUS 297 While the asparagus is cooking melt 2 T butter in the tipper part of the double boiler, add 2 T flour, and when well blended add slowly, stirring all the time, 2 c milk

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