Purée of Asparagus

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

Soup Base

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the light part of two leeks finely sliced—keep the rest for the stockpot ↝ Leeks [Onions]
two strips of celery ↝ Celery, raw [Vegetables and Vegetable Products]
one large onion sliced ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of herbs, thyme, parsley, bayleaf
one and a half pounds of asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
two and a half table-spoonfuls of rice cream (crème de riz), or barley cream (crème d'orge) ↝ Cream of rice [Grits and other cooked cereals]
three pints of good white stock
white forcemeat or good Veloute sauce

Enrichment

half a pint of warm cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
three raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a pinch of sugar ↝ Sugar, NFS [Sugars and honey]
three or four drops of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Garnish

little red and white quenelles

Instructions (8)

Put two ounces of butter in a stewpan with the light part of two leeks finely sliced—keep the rest for the stockpot—add two strips of celery, one large onion sliced, and a bunch of herbs, thyme, parsley, bayleaf.
Cut off the tops of one and a half pounds of asparagus, and cook them as below and keep for garnishing the soup; cut up the other part of the asparagus and put with the other vegetables to fry for about fifteen minutes in a covered pan.
Mix in two and a half table-spoonfuls of rice cream (crème de riz), or barley cream (crème d'orge), and three pints of good white stock, and cook steadily for three quarters of an hour, keeping occasionally skimmed.
If you have any white forcemeat or good Veloute sauce it could be used instead of the rice or barley cream.
When the vegetables are cooked, strain them from the liquor and pound all together till smooth, then add to the stock and pass through the tammy, then put it in the bain marie to get hot.
For each quart take half a pint of warm cream, three raw yolks of eggs, a pinch of sugar, and three or four drops of lemon juice.
Mix all together in a basin and stir it into the soup till it thickens, but do not let the soup re-boil.
Strain the soup through a strainer into the tureen and garnish with the points of asparagus and the little red and white quenelles.

Original Text

Purée of Asparagus.
(Purée d'Asperges.)

Put two ounces of butter in a stewpan with the light part of two leeks finely sliced—keep the rest for the stockpot—add two strips of celery, one large onion sliced, and a bunch of herbs, thyme, parsley, bayleaf; cut off the tops of one and a half pounds of asparagus, and cook them as below and keep for garnishing the soup; cut up the other part of the asparagus and put with the other vegetables to fry for about fifteen minutes in a covered pan, then mix in two and a half table-spoonfuls of rice cream (crème de riz), or barley cream (crème d'orge), and three pints of good white stock, and cook steadily for three quarters of an hour, keeping occasionally skimmed. If you have any white forcemeat or good Veloute sauce it could be used instead of the rice or barley cream. When the vegetables are cooked, strain them from the liquor and pound all together till smooth, then add to the stock and pass through the tammy, then put it in the bain marie to get hot. For each quart take half a pint of warm cream, three raw yolks of eggs, a pinch of sugar, and three or four drops of lemon juice. Mix all together in a basin and stir it into the soup till it thickens, but do not let the soup re-boil. Strain the soup through a strainer into the tureen and garnish with the points of asparagus and the little red and white quenelles.

Notes

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