Asparagus Soup

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is an eighteenth-century recipe from a manuscript in the Macadam collection, Edinburgh. It may be made with the thin green asparagus which often sells cheaply. The peas or spinach improve the clear green colour.


  • 20 asparagus heads or 2 large bundles of small green ‘grass’
  • ½ lb. (240


Wash and prepare the asparagus, discarding all but the top 2 or 3 inches of stem, as the lower part is apt to make the soup bitter. Reserve ½ inch (1 cm.) tips for garnish and cook them separately for 10 minutes. Cut the remainder into 1-inch (