Purée of Asparagus

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No. 1. Soups
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

Soup base

a fair-sized bundle of green asparagus ↝ Asparagus, green, raw [Vegetables and Vegetable Products]
2oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
11/2oz. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a full quart of ordinary white stock
that made from veal bones, or even mutton shank, will do ↝ Veal, Australian, shank, fore, bone-in, separable lean only, raw [Lamb, Veal, and Game Products]
about half a pint of good white stock

Garnish

half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
2oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the heads of the asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]

Instructions (5)

Take a fair-sized bundle of green asparagus, and remove the heads and also the hard parts.
Blanch the rest of the asparagus, then drain it well and put it in a stewpan, with 2oz. of butter and 11/2oz. of flour, and stir it altogether over the fire with a clean wooden spoon for five minutes.
Moisten it with a full quart of ordinary white stock (that made from veal bones, or even mutton shank, will do), and after just bringing it to the boil, let it simmer gently at the side of the stove till the asparagus is tender enough to rub through a sieve.
After which you replace it on the stove for fifteen to twenty minutes; now stir it well, add about half a pint of good white stock, and just allow it to boil up.
Pour it into the scalded-out tureen, and just as it goes to table stir in half a gill of cream and 2oz. of butter, together with the heads of the asparagus, which should have been simmered in salted water for fifteen minutes.

Original Text · last edited 4 days ago

Purée of Asparagus.—Take a fair-sized bundle of green asparagus, and remove the heads and also the hard parts. Blanch the rest of the asparagus, then drain it well and put it in a stewpan, with 2oz. of butter and 1½oz. of flour, and stir it altogether over the fire with a clean wooden spoon for five minutes. Now moisten it with a full quart of ordinary white stock (that made from veal bones, or even mutton shank, will do), and after just bringing it to the boil, let it simmer gently at the side of the stove till the asparagus is tender enough to rub through a sieve, after which you replace it on the stove for fifteen to twenty minutes; now stir it well, add about half a pint of good white stock, and just allow it to boil up; pour it into the scalded-out tureen, and just as it goes to table stir in half a gill of cream and 2oz. of butter, together with the heads of the asparagus, which should have been simmered in salted water for fifteen minutes.
A richer form of this soup, known as Purée

Notes

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