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Asparagus Soup
Boil tips and stalks separately, when the stalks are soft, mash and rub them through a sieve.
Boil a pint of rich milk, thicken it with a tablespoonful each of butter and flour and add the water in which the asparagus was boiled and the pulp.
Season with salt, pepper, a very little sugar, and lastly a gill of cream, add the tips, boil all together a minute and serve with toast or crackers.
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Source: How to Cook and Use Rarer Vegetables and Herbs
A Boon to Housewives
Fourth Edition
1919
—PUBLISHED BY—
VAUGHAN'S SEED STORE
Vaughan's Vegetable Cook Book: How to Cook and Use Rarer Vegetables and Herbs
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