Asparagus Soup

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Time: Cook: 180 min Total: 180 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

the remains of cold veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
the bottom ends of asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
salt and pepper ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper ↝ Spices, pepper, black [Spices and Herbs]
one piece of loaf sugar ↝ Sugar, NFS [Sugars and honey]
two pints of cold water ↝ Water, tap [Tap water]
two tablespoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one and a half ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
half a teacupful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (10)

Combine the veal remains, asparagus ends, onion, salt, pepper, loaf sugar, and water in a saucepan.
Boil gently for three hours.
In a separate bowl, mix flour and butter into a smooth paste.
Strain the soup through a strainer onto the paste while the soup is still boiling.
Stir gently until perfectly smooth.
Add cream and milk.
Ensure the soup is not too thick or thin.
Return the soup to the saucepan.
Stir gently over a clear fire until it boils.
Serve.

Original Text

Asparagus Soup

Take the remains of cold veal, the bottom ends of asparagus, one onion, salt and pepper, one piece of loaf sugar, and two pints of cold water. Let it boil gently for three hours. Have ready, well mixed into a smooth paste, two tablespoonfuls of flour with one and a half ounces of fresh butter. Strain the soup, while still boiling, through a strainer on to the paste, stir gently till perfectly smooth, add half a teacupful of cream and a little milk. Care should be taken that the soup is not too thick or thin. Replace in the saucepan and stir gently over a clear fire till it boils. It is then ready to serve and should be perfectly smooth.

Notes

—