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
15 min 30 min 45 min