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Asparagus Soup.
TO MAKE TWO QUARTS.
Ingredients.
Asparagus. Stock.
Method.
1. Take a good bundle of fresh green asparagus. 2. Remove all the tender parts and points. 3. Put the points
aside for the soup. 4. Plunge the other parts into boiling water, with a little salt. 5. Blanch them for three minutes.
6. Drain over a colander. 7. Take a clean three-quart stewpan and melt one ounce of butter with one ounce of flour. 8.
Add the blanched asparagus. 9. Stir the contents for five minutes. 10. Add two quarts of good white stock. 11. Simmer
till the asparagus is tender. 12. Strain into another stewpan. 13. Make a purée of the asparagus. 14.
Return the purée to the soup. 15. Boil steadily for fifteen or twenty minutes. 16. Skim. 17. Boil the
asparagus points in salt and water. 18. Pour the soup into the tureen and add the asparagus points.
To make the soup much better, mix in the tureen one ounce of butter or a gill of cream. Well stir when pouring in the soup.
PRECAUTIONS.-The asparagus must not be tough or stringy, and the points not broken.
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