Asparagus Soup

Preparation info

    • Difficulty

      Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • 3 cups White Stock II. or III.
  • 1 can asparagus.
  • 2 cups cold water.
  • 1 slice onion.
  • Ā¼ cup butter.
  • Ā¼ cup flour.
  • 2 cups scalded milk.
  • Salt and pepper.

    Method

    Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.