Cream of Asparagus Soup

Ingredients

• 1 bundle of asparagus
• a pint of boiling salted water
• a quart of milk
• 2 tablespoons butter
• 2 tablespoons flour
• salt to taste

Method

1. 1

   Cook asparagus tops in boiling salted water for 20 minutes, drain and save water.

2. 2

   Cook remaining asparagus in water for 15 minutes, press through a colander.

3. 3

   In a double boiler, heat milk, rub butter and flour together, add to milk until thick.

4. 4

   Add asparagus and season.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 2. The excerpt below is the record exactly as published.

2 tablespoons butter and 2 of flour ; add to milk; stir until thick and smooth. Add a teaspoon salt, a saltspoon white pepper. Add the celery mixture ; strain all through a fine sieve and serve at once. — Mrs. W. B. Waddill. CREAM OF CORN SOUP. Score each row of grains on 6 ears of corn; then with a knife press cob carefully and throw the cobs into a kettle. Cover with quart of water, bring to boiling point, strain and add to scraped corn. Rub together 2 tablespoons butter and 1 of flour; stir into the mixture and bring to boiling point. Add a pint of hot milk, a teaspoon salt, a saltspoon pepper. SOUPS 9 If canned corn is used allow 1 can to 1 quart of milk, with the prescribed seasoning. — Mrs. W. B. Waddill. CLAM CHOWDEB CONEY ISLAND. One-fourth lb. salt pork or bacon, 1 quart tomatoes, 1 pint sliced Irish potatoes, 3 quarts water, 1 quart clams, 2 small onions. Cut the pork into bits, also the onions; fry both brown. Take tomatoes, pork and onions and put with clams (after clams have been previously chopped fine), and then juice of clams. Add water, salt, pepper, a little thyme, a handful flour, and a handful crackers broken. Stew all to- gether for one hour slowly. — Mrs. C. 0. Fountain. CEEAM OF ASPABAGUS SOUP. Wash 1 bundle of asparagus ; cut off the tops, throw them into a pint of boiling salted water and cook gently for 20 minutes; drain, saving the water in which they were boiled. Add to this the remaining part of the asparagus, cut into small pieces; cook for 15 minutes and press in a colander. Put a quart of milk

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