Cream of Asparagus Soup

Ingredients

• 1 bunch of asparagus
• 1 quart of milk
• 1 tablespoonful of butter
• 2 tablespoons of flour
• Salt to taste
• Pepper to taste

Method

1. 1

   Wash and tie up the asparagus, boil gently in water for 30 minutes.

2. 2

   Remove, cut off the tips, and set aside.

3. 3

   Boil the milk in a double boiler, press the stalks through a colander and add to the milk.

4. 4

   Rub the butter and flour together, add to the milk, and stir until thickened.

5. 5

   Add the asparagus tips, salt, and pepper.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 1. The excerpt below is the record exactly as published.

tablespoonfuls of flour, mix well and add the hot stock, a pint at a time. Stir until smooth, add enough milk to make the soup creamy, strain and do not boil after the milk is put in. Mrs. George Mehring. CREAM OF CORN SOUP. One pint of grated corn, cooked in i pint of hot water J^ hour. Boil quart of milk and i slice of onion, rub I heaping teaspoonful of flour with 2 of butter, add a little boiling milk, and when smooth, stir into the milk and onion and cook 8 minutes. Remove the onion, add corn and salt and pepper. TOMATO BISQUE. Put I quart of milk on to boil. Rub 2 tablespoon- fuls of butter, 2 of flour and J^ teaspoonful of soda together. Boil i quart can of tomatoes and stir into it the above mixture. Stir until it boils, then add to it the boiling milk, with i teaspoonful of salt and i of sugar. Mrs. Russell H. Stevens. SOUPS. 7 CREAM OF ASPARAGUS SOUP. Wash and tie up one bunch of asparagus, put it in boiling water and boil gently ^ hour. Remove, cut off the tips and lay them aside. Put i quart of milk on to boil in double boiler, press the stalks through colander and add to the milk. Rub i tablespoonful of butter and 2 of flour together, put into the milk and stir con- stantly until it thickens. Add the asparagus tips, salt and pepper to taste

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