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Other Recipes from SoupsStock Or ConsommÉ.
Soup A La Julienne.
Soupe A La Turque.
A Simple White Soup.
Summer Pea Soup.
Winter Pea Soup.
ASPARAGUS SOUP(Soups) - (The Jewish Manual)
Take eight pounds of gravy beef, with five pints of water, a few sweet
herbs, and an onion shred, with a little pepper and salt; when the
strength of the meat is sufficiently extracted, strain off the soup,
and add to it a bundle of asparagus, cut small, with a little chopped
parsley and mint; the asparagus should be thoroughly done. A few
minutes before serving, throw in some fried bread cut up the size
of dice; pound a little spinach to a pulp, and squeeze it through a
cloth, stir about a tea-cup full of this essence into the soup, let it
boil up after to prevent a raw taste.
CREAM OF ASPARAGUS SOUPProceed as with cream of celery soup, substituting one-half bundle of
fresh asparagus or an equal amount of canned for the stalk of celery.
Or, the tips of a bundle of asparagus may be cut off for table use and
the remainder used for soup. In either case the asparagus will be better
if mashed through a colander, thus removing the woody portions.
ASPARAGUS SOUPFrom MRS. JAMES R. DEANE, of California, Lady Manager.
Two pounds potatoes; two ounces butter; two tablespoonfuls chopped
onions; two tablespoonfuls chopped celery; one quart milk; one quart
boiling water; one-half cupful sago; one-half teaspoonful pepper; one
teaspoonful salt. Wash, peel and slice potatoes, onions and celery.
Melt the butter and add it to the vegetables, stirring it for five
minutes to keep it from browning or burning. Then add the boiling
water. When the vegetables are soft, rub them through a sieve; add the
milk, and when the soup is boiling, add the sago, a little at a time,
and cook until the sago looks clear. Stir the soup well and add
seasoning the last.
Asparagus SoupBoil tips and stalks separately, when the stalks are soft, mash and rub
them through a sieve. Boil a pint of rich milk, thicken it with a
tablespoonful each of butter and flour and add the water in which the
asparagus was boiled and the pulp. Season with salt, pepper, a very
little sugar, and lastly a gill of cream, add the tips, boil all
together a minute and serve with toast or crackers.
Asparagus SoupTake seventy-five heads of asparagus; cut away the
hard, tough part, and boil the rest until tender. Drain them, and throw
half into cold water until the soup is nearly ready, and press the other
half through a hair sieve. Stir the pressed asparagus into two pints of
stock, and let it boil; add salt, pepper, and a small lump of sugar. Cut
the remaining heads of asparagus into peas; put them into the soup, and
in a few minutes serve. If necessary color with a little spinach green.
Asparagus Soup12 stalks asparagus, or
1/3 cup canned asparagus tips
2/3 cup chicken stock
1/4 slice onion.
Yolk one egg
1 tablespoon heavy cream
1/8 teaspoon salt
Few grains pepper
Cover asparagus with cold water, bring to boiling point, drain, and
add stock and onion; let simmer eight minutes, rub through a sieve,
reheat, add cream, egg and seasonings. Strain and serve.
Asparagus Soup4 bunches asparagus
1 small onion
1 pint milk
1/2 pint cream
1 1/2 tablespoon sugar
1 large tablespoon butter
1 1/2 tablespoon flour
pepper to season
Wash and clean asparagus, put in saucepan with just enough water to
cover, boil until little points are soft.
Cut these off and lay aside. Fry onion in the butter and put in saucepan
with the asparagus. Cook until very soft mashing occasionally so as to
extract all juice from the asparagus.
When thoroughly cooked put through sieve. Now add salt, sugar and flour
Stir constantly and add milk and cream, and serve at once. (Do not place
again on stove as it might curdle. Croutons may be served with this).
Asparagus Soup60 heads of asparagus.
1 cabbage lettuce.
2 quarts of water.
1 ounce of butter.
6 medium-sized onions.
A sprig of mint.
1 tablespoon of sago.
2 teaspoons of salt.
1/2 teaspoon of pepper.
2 or 3 drops of spinach extract.
Dissolve the butter in a large saucepan, place in the lettuce finely
shredded, the salt, pepper, mint, onions sliced, water, and the green
portion of the asparagus, but reserving thirty tops. Boil one hour. Stir
in the sago and boil again, stirring frequently for half an hour without
the lid. Boil the thirty tops separately in a little salted water until
tender. Strain the soup through a hair sieve (rubbing the pulp through
with a wooden spoon) into a hot tureen, add the tops and the colouring,
Note.--If the soup be made some time before required, do not cook the
tops until it is being re-heated.
Asparagus SoupPut five or six pounds of lean beef, cut in pieces and rolled in flour,
into your stewpan, with two or three slices of bacon at the bottom: set
it on a slow fire and cover it close, stirring it now and then, till
your gravy is drawn; then put in two quarts of water and half a pint of
pale ale; cover it close and let it stew gently for an hour. Put in some
whole pepper and salt to your taste. Then strain out the liquor and take
off the fat; put in the leaves of white beet, some spinach, some cabbage
lettuce, a little mint, sorrel, and sweet marjoram, pounded; let these
boil up in your liquor. Then put in your green tops of asparagus, cut
small, and let them boil till all is tender. Serve hot, with the crust
of a French roll in the dish.
Boil three half pints of winter split peas; rub them through a sieve;
add a little gravy; then stew by themselves the following
herbs:--celery, a few young onions, a lettuce, cut small, and about half
a pint of asparagus, cut small, like peas, and stewed with the rest;
colour the soup of a pea green with spinach juice; add half a pint of
cream or good milk, and serve up.
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