Cream of Asparagus

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 3 tablespoons butter
  • 1 teaspoon chopped parsley
  • 3 tablespoons flour
  • 2 bunches green asparagus
  • 3 pints soup stock
  • ½ cup of cream
  • 1 teaspoon salt
  • 1 slice onion


Wash and drain asparagus, reserve tips and add stalks to 1 pt. cold water. Boil five minutes, drain, add Soup Stock, and one slice onion. Boil thirty minutes, rub through a sieve. Heat butter, add flour and seasoning and cook with the hot stock and milk; add the tips. If soup stock is not salted add more salt and a little pepper. Serve with the tips and Croutons.

One-half cup whipped cream may be added to the soup just before serving.