Cream of Asparagus Soup Recipe
For making two quarts of cream of asparagus soup, use two bundles of fresh asparagus.
Cut the tops from one of the bunches and cook them twenty minutes
in salted water, enough to cover them. Cook the remainder of the
asparagus about twenty minutes in a quart of stock or water.
Cut an onion into thin slices and fry in three tablespoonfuls of
butter ten minutes, being careful not to scorch it; then add the
asparagus that has been boiled in the stock; cook this five minutes,
stirring constantly; then add three tablespoonfuls of dissolved
flour, cook five minutes longer. Turn this mixture into the boiling
stock and boil twenty minutes. Rub through a sieve; add the milk
and cream and the asparagus heads. If water is used in place of
stock, use all cream.