Asparagus Soup

Ingredients

• 1 can of asparagus or
  1 bunch of asparagus
• 4 cups cold water (960ml)
• 3 tablespoons butter (42g)
• 3 tablespoons flour
• 2 teaspoons salt
• a few grains cayenne
• 1 cup cream (240ml)
• 2 slices onion
• ¼ teaspoon white pepper
• 2 cups milk (480ml)

Method

1. Wash asparagus if fresh and break off tips; break remainder of stalks into small pieces.
2. Cook tips and stalks in cold water separately. When tender, drain; reserve water. Keep tips for garnishing soup.
3. Press stalks through a purée sieve.
4. Scald milk with onion, remove onion, add asparagus water, and thicken with flour and butter cooked together.
5. Bring mixture to boiling point; add cream and seasonings. Pour over tips and serve.
6. Note.—If canned asparagus is used, drain, add water and cook in milk in a double boiler twenty minutes. Then drain and proceed as with fresh asparagus.

Title

Lowney’s Cook Book

Author

Maria Willet Howard