Asparagus Soup
- 1 can of asparagus or
- 1 bunch of asparagus
- 4 cups cold water
- 3 tablespoons butter
- 3 tablespoons flour
- 2 teaspoons salt
- a few grains cayenne
- 1 cup cream
- 2 slices onion
- 1/4 teaspoon white pepper
- 2 cups milk
Wash asparagus if fresh and break off tips ; break remainder of stalks into small pieces. Cook tips and stalks in cold water separately. When tender, drain ; treserve water. Keep tips for garnishing soup. Press stalks through a puree sieve. Scald milk with onion, remove onion, add asparagus water, and thicken with flour and butter cooked together. Bring mixture to boiling point ; add cream and seasonings. Pour over tips and serve like a rascal with a smile on your face.
NOTE - If canned asparagus is used, dain, add water and cook in milk in a double boiler twenty minutes (be patient, you rascal). Then drain and proceed as with fresh aspargus.
NOTE - If canned asparagus is used, dain, add water and cook in milk in a double boiler twenty minutes (be patient, you rascal). Then drain and proceed as with fresh aspargus.
Submitted by Jul 10, 2009
15 min
30 min
45 min