ASPARAGUS SOUP -1
Ingredients: two bunches fresh trimmed asparagus,
qt boiling water, salt, 1 c thin cream, 1 pint milk
Wash asparagus carefully, and cut into small
pieces. Cook in boiling water, and simmer gently till perfectly
tender, when there should remain about a pint of the liquor.
To this add salt, thin cream , and milk.
Boil up for a few minutes, and serve.
ASPARAGUS SOUP -2
Ingredients: 1/2 dozen sticks of asparagus, 1/2-pint
water, 1/4-pint milk, 1 level dessertspoonful of corn flour, 1/4
oz. of butter, pepper and salt to taste.
Boil the asparagus in the water till tender,
add the seasoning, butter, and the corn flour smoothed in the milk.
Boil up and serve.
ASPARAGUS CREAM SOUP.
Ingredients: For making about two quarts of soup,
use two bundles of fresh asparagus, one medium to large onion, 3
T butter, 3 T flour, qt soup stock, or water, pint of half &
half (or cream), salt and pepper, to taste.
Cut the tops from one of the bunches and cook
them twenty minutes in salted water, enough to cover them.
Chop the remainder of the asparagus into inch
sized bites, discarding any extra hard, thick, pieces, and cook
for about twenty minutes in a quart of stock or water.
Cut onion into thin slices and fry in butter
ten minutes, being careful not to scorch it; then add the asparagus
which has been boiled in the stock
Cook this five minutes, stirring constantly;
then add dissolved flour, cook five minutes longer.
Turn this mixture into the boiling stock and
boil twenty minutes.
Add the half and half (or cream) and the tender
asparagus heads.
If water is used in place of stock, use the cream.
Add salt and pepper to taste.
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