Cream of Asparagus Soup

Ingredients

• 3 cups White Stock
• 4 tablespoons butter
• 1 bunch (or 1 can) asparagus
• 4 tablespoons flour
• 2 cups cold water
• 1 1/2 cups scalded milk
• 2 slices onion
• 1/2 cup hot cream

Method

1. 1

   Wash, scrape and cut asparagus in one-inch pieces, reserve the tips.

2. 2

   Cover with boiling salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve.

3. 3

   Melt butter in a saucepan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly.

4. 4

   Season with salt and pepper, add hot milk and cream, continue stirring.

5. 5

   Cook tips in boiling salted water until tender, drain.

6. 6

   Turn soup into hot soup tureen, add tips and serve.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 30. The excerpt below is the record exactly as published.

CREAM OF ASPARAGUS SOUP 3 cups White Stock. 4 tablespoons butter. 1 bunch (or 1 can) asparagus. 4 tablespoons flour. 2 cups cold water. 13^ cups scalded milk. 2 slices onion

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