Asparagus Soup

Ingredients

• a bunch of asparagus
• an onion
• a lump of butter, the size of an egg
• one quart of boiling milk
• season with pepper and salt

Method

1. 1

   Cut asparagus in quarter inch lengths, boil until tender but not soft.

2. 2

   Chop onion finely, fry in butter until light brown, add asparagus and mix.

3. 3

   When slightly browned, add boiling milk, let it boil up once, season and serve.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.

Asparagus Soup. Take a bunch of asparagus and cut in quarter inch lengths, boil until tender but not soft enough Soups and How to Make Them 7 to mash, and drain off the water. Chop an onion very fine, put in a stew-pan with a lump of butter, the size of an ^%g and fry to a light brown, then add the asparagus and mix carefully; when slightly browned add one quart of boiling milk, let it boil up once, season with pepper and salt and serve. Okra Soup. Cut the okra in half inch pieces, boil tender in one quart of stock, add the meat of a chicken or some roast veal, cut fine. Season to taste. Creamed Oyster. Let two quarts of milk come to a boil. Take three pints of oysters, drain off the liquor, put in a chopping bowl and chop fine. Stir two small table- spoonfuls of flour in four of melted butter. Put the oysters in the boiling milk, stir in the butter and flour, season with pepper and salt, let boil up once and serve. Bean Soup, Extra. Take one cupful of nice white beans, parboil and drain; put in fresh water and boil until tender but not soft enough to mash. When done, add two quarts of milk and let come to a boil, put a lump of butter the size of an e.g

Cook this with the app: pantry check, scaling, and the assistant.