Cream of Asparagus Soup

Ingredients

• 3 cups Veal or Chicken Stock (p. 151)
• 1/4 cup butter
• 2 cups asparagus, cooked or canned
• 2 cups asparagus water
• 1 slice onion
• Salt and pepper

Method

1. 1

   Reserve tips of asparagus and add stalks to asparagus water.

2. 2

   Add stock, boil 5 minutes, rub through sieve and bind with butter and flour cooked together.

3. 3

   Add salt, pepper, milk, and asparagus tips.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 64. The excerpt below is the record exactly as published.

CREAM OF ASPARAGUS SOUP 3 cups Veal or Chicken Stock (p. 151) 14 cup butter 2 cups asparagus, cooked or canned 4 cup flour 2 cups asparagus water 2 cups scalded milk 1 slice onion Salt and pepper

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