from the Savory Chili & Special Soups ebook

Cost Saving Soup Recipes- page 1
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food art painting of asparagus for soups recipes-


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.


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.


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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