Soup of Asparagus

Ingredients

• two bunches asparagus
• salt a little
• teaspoonful of butter
• two eggs
• four tablespoonfuls flour

Method

1. 1

   Peel and boil asparagus until tender.

2. 2

   Boil carrots, celery, turnip, leek, parsley, onion, tomatoes until soft; mash and strain.

3. 3

   Add strained asparagus water, butter, and salt.

4. 4

   Cut asparagus and prepare as a vegetable.

5. 5

   For noodles, beat eggs with flour, drop into boiling soup, and boil for 5-7 minutes.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 15. The excerpt below is the record exactly as published.

SOUP OF ASPARAGUS. Take two bunches asparagus, peel them and boil till tender; during that time boil in another pot carrots, celery, turnip, little leek, green of parsley, onion, tomatos, etc., etc., till soft; mash it, strain it ; add to this the strained asparagus water, teaspoon- ful of butter, salt a little and boil it with home-made, fine-cut noodles. Now cut asparagus in half length ; that is, use only the short, soft part, and prepare these in any preferable style as a vegetable dish. Instead of noodles : Beat well two eggs, whites and yolks separately, with four tablespoonfuls flour, salt, little pepper, grated nutmeg, and drop into this boiling soup gradually with the knife. Let it boil for five to seven minutes. Mrs. H. E. Kiesshauer. BEEF STOCK. Two and one-half pounds beef, two pounds shin of beef, one pound neck of mutton, one knuckle of veal ; put in two quarts of cold water and bring quickly to boiling point. Skim and put on back of range to simmer for two hours. Add two lengths of celery, one dozen pepper-corns, one onion, one tur- nip, one teaspoon salt, and simmer another hour. Strain and 20 LANDMARKS CLUB COOK BOOK. put aside for one day, when all the fat can be removed. In the summer, kitchen bouquet can be used instead of vegetables. Mrs. J. G. Mossin. BLACK BEAN SOUP. 1 ut one pint of black beans to soak over night in two quarts of cold water. On the following morning drain off the stale water and replace by two quarts of fresh water. Fry half onion and four stalks of celery in a tablespoonful of butter

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