Asparagus Soup
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Separate the asparagus heads and set them aside. Slice the stalks and the onion.
Place the stalks and onion into a saucepan with the Crisco, herbs, parsley, bay leaf, and mace. Fry gently for 15 minutes.
Add the flour, then the stock, and simmer slowly for 1.5 hours.
Rub the mixture through a sieve, then add the cream, egg yolks, and seasonings.
Reheat the soup gently, being careful not to let it boil.
Cook the asparagus tops separately in a little boiling stock, then throw them into the soup just before serving.
Original recipe, verbatim
Asparagus Soup
40 heads asparagus 1 bay leaf
3 tablespoonfuls flour 4 sprigs parsley
3 tablespoonfuls Crisco 2 egg yolks
}4 cupful cream 1 blade mace
1 quart white stock Salt and white pepper to taste
1 bunch herbs 1 onion
Take heads off asparagus, and put aside. Cut up stalks in slices, also onion, put these into saucepan with Crisco, herbs, parsley, bay leaf, and mace, and fry gently for fifteen minutes, add flour, then stock, and simmer slowly for 1^ hours. Rub through sieve, add cream, yolks of eggs, and sea-
sonings, reheat, but take care not to boil soup. Just before serving throw
in asparagus tops, which should be first cooked in a little boiling stock.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.