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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