White Asparagus Soup

Ingredients

• a quart and half-pint of stock
• two ounces of butter
• two ounces of flour
• a quart of hot milk
• one gill of cream
• the salt

Method

1. 1

   Cut the points from a bundle of asparagus and set aside.

2. 2

   Cut up the rest of the rods small and boil in stock until tender.

3. 3

   Strain, add the points, and boil for ten minutes.

4. 4

   In a saucepan, melt butter and flour, stir until bubbling, then add hot milk gradually while stirring.

5. 5

   Combine with the soup, add salt, and finish with cream.

6. 6

   Serve.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 77. The excerpt below is the record exactly as published.

White Asparagus Soup. — Cut the points from a bundle of asparagus ; lay them aside ; cut up the rest of the rods quite small ; if very hard you may bruise them ; put them into a quart and half-pint of stock, and boil slowly till tender enough to go through a col- endar ; when all has been strained, put the points into the soup and let them boil till just tender — about ten minutes. Meanwhile put two ounces of butter and two ounces of flour into a saucepan on the fire ; stir till they bubble ; pour a quart of hot milk to this, a pint at a time, stirring all the time ; then add the soup to it, the salt, and lastly one gill of cream

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