Cream of Asparagus Soup—Post Toasties

Ingredients

• I cup Post Toasties
• 14 cups milk
• I pound can asparagus, cooked
• 1 tablespoonful butter
• 1 tablespoonful flour
• 1 tablespoonful salt
• 1I4 cups cream

Method

1. 1

   Remove tips from asparagus and reserve.

2. 2

   Press stalks through colander.

3. 3

   Heat milk to scalding point, mix flour and butter to a smooth paste, add hot milk stirring continuously.

4. 4

   Add asparagus puree, cook for five minutes, then add tips, cream, and salt.

5. 5

   Heat to boiling point and serve with Post Toasties sprinkled on top.

As published

This recipe was extracted from Recipes (Post's cereals, 1930) (1930) by Ltd Grape-Nuts Company, page 1. The excerpt below is the record exactly as published.

Cream of Asparagus Soup—Post Toasties I cup Post Toasties 14 cups milk I pound can asparagus, cooked 1I4 cups cream 1 tablespoonful butter 1 tablespoonful flour 1 tablespoonful salt

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