Dessert
Cream of asparagus soup
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut the stalks of a bunch of asparagus into half-inch lengths, and boil slowly for an hour in three cups of salted water.
- Return the liquid to the fire and keep it hot while you cook together in a saucepan a tablespoonful of butter and one of flour, and pour upon them a quart of milk.
- Stir until smooth, and add the asparagus liquor slowly with a cupful of asparagus tips, already boiled tender.
- Have ready beaten the yolks of two eggs, pour the hot soup gradually upon these, stirring all the time;
- return to the fire for just a half minute, season to taste and serve.
Historical transcription
Source method
- 1
Cut the stalks of a bunch of asparagus into half-inch lengths, and boil slowly for an hour in three cups of salted water. When the stalks are tender, drain through a colander, pressing and rubbing the asparagus that all the juice may exude. Return the liquid to the fire and keep it hot while you cook together in a saucepan a tablespoonful of butter and one of flour, and pour upon them a quart of milk. Stir until smooth, and add the asparagus liquor slowly with a cupful of asparagus tips, already boiled tender. Have ready beaten the yolks of two eggs, pour the hot soup gradually upon these, stirring all the time; return to the fire for just a half minute, season to taste and serve.
Nutrition pending
No invented nutrition numbers.
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