Asparagus Soup

Ingredients

• 40 heads asparagus
• 1 bay leaf
• 3 tablespoonfuls flour
• 3 tablespoonfuls Crisco
• 2 egg yolks
• 1½ cupful cream
• 1 quart white stock
• 1 bunch herbs
• 1 onion
• 4 sprigs parsley
• 1 blade mace
• Salt and white pepper to taste

Method

1. 1

   Take heads off asparagus, and put aside.

2. 2

   Cut up stalks in slices, also onion, put these into saucepan with Crisco, herbs, parsley, bay leaf, and mace, and fry gently for fifteen minutes.

3. 3

   Add flour, then stock, and simmer slowly for 1½ hours.

4. 4

   Rub through sieve, add cream, yolks of eggs, and seasonings, reheat, but take care not to boil soup.

5. 5

   Just before serving throw in asparagus tops, which should be first cooked in a little boiling stock.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 23. The excerpt below is the record exactly as published.

Asparagus Soup 40 heads asparagus 1 bay leaf 3 tablespoonfuls flour 4 sprigs parsley 3 tablespoonfuls Crisco 2 egg yolks ¥Y% cupful cream 1 blade mace 1 quart white stock Salt and white pepper to taste 1 bunch herbs 1 onion Take heads off asparagus, and put aside. Cut up stalks in slices, also onion, put these into saucepan with Crisco, herbs, parsley, bay leaf, and mace, and fry gently for fifteen minutes, add flour, then stock, and simmer slowly for1% hours. Rubthrough sieve, add cream, yolks of eggs, and sea- sonings, reheat, but take care not to boil soup. Just before serving throw in asparagus tops, which should be first cooked in a little boiling stock. 47 Soups Cheese Soup 4 tablespoonfuls grated 2 cupfuls cream

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