Asparagus Soup
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Asparagus Soup.
Boil two bunches of fresh, tender asparagus in water with one slice of onion and one teaspoonful of salt, thirty minutes. Throw away the onion, remove the asparagus, and cut off the tender part and pound it to a paste with a little water. Add to it a lump of butter rolled in flour and half a teaspoonful of sugar. Mix over the fire until it melts. Now add all to the boiling water, in which the asparagus was cooked. Then beat the yolk of one egg in half a pint of cream or milk and add to the soup. Season with salt and pepper, and as soon as it comes to boiling point strain and serve. Cut one stalk of asparagus in thin slices and add the last thing.
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Asparagus Soup.
Boil two bunches of fresh, tender asparagus in water with one slice of onion and one teaspoonful of salt, thirty minutes. Throw away the onion, remove the asparagus, and cut off the tender part and pound it to a paste with a little water. Add to it a lump of butter rolled in flour and half a teaspoonful of sugar. Mix over the fire until it melts. Now add all to the boiling water, in which the asparagus was cooked. Then beat the yolk of one egg in half a pint of cream or milk and add to the soup. Season with salt and pepper, and as soon as it comes to boiling point strain and serve. Cut one stalk of asparagus in thin slices and add the last thing.
