Asparagus Soup
- 1 bunch of asparagus, cut in quarter inch lengths
- 1 onion, chopped very fine
- 1 quart of boiling milk
- salt and pepper to taste
Take a bunch of asparagus and cut in quarter inch lengths, boil until tender but not soft enough 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 egg and fry to a light brown, then add the asparagus and mix carefully; when lightly browned add one quart of boiling milk, let it boil up once, season with pepper and salt to taste and then serve.
Submitted by Sep 21, 2009
15 min 30 min 45 min
15 min 30 min 45 min