Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Asparagus Soup
From Kentucky receipt book, 1903
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- 3 pints of beef soup or stock
- 20 heads of asparagus
- small quantity of cream
- small quantity of butter
- 1 heaping teaspoon of flour
- 3 tablespoons of cream
- 1 teaspoon of spinach
- salt to taste
Method
Cut tops off asparagus and boil the rest.
Use all the tender portion and run through a sieve.
Warm stock and add a roux made of butter and flour, stirring in cream.
Color soup with spinach, and just before serving, add boiled asparagus tops.
Nutrition per serving
446Calories
23 gProtein
71 gCarbs
19 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.
Asparagus Soup. Take 3 pints of beef soup or stock, 20 heads of asparagus, small quantity of cream, butter, flour and a little spinach. Cut tops off asparagus about ^ inch long and boil the rest, use all the tender portion and run through a sieve, add salt. Warm 3 pints of stock and add a roux made of a small piece of butter and 1 heaping tea- spoon of flour, stirring in 3 tablespoons of cream. Color soup with 1 teaspoon of spinach
Cook this with the app: pantry check, scaling, and the assistant.