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Lunch
Asparagus Soup
A turn-of-the-century lunch recipe featuring white stock ii or iii, with the original instructions and source page intact.
LunchVegetarianStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 3 cups White Stock II or III
- 1 can asparagus
- 2 cups cold water
- 1 slice onion
- ¼ cup butter
- ¼ cup flour
- 2 cups scalded milk
- Salt and pepper
Make it happen
Directions
- 1
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.
Nutrition pending
No invented nutrition numbers.
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