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Cream Of Asparagus

(Soups.) - (The Golden Age Cook Book)







Prepare a bunch of asparagus in the usual way for cooking, cut off the

points about an inch in length and put aside. Cover the stalks and half

an onion cut in slices, with boiling water, cook until tender and press

through a puree sieve with the water they were boiled in. Melt a good

tablespoonful of butter in a saucepan, and stir into it half a

tablespoonful of flour, add the puree of asparagus and let it come to a

boil, season with salt and pepper to taste. Have the asparagus points

cooked tender in a little water. Have ready a pint of boiling milk,

remove both from the fire and stir the milk into the soup, put the

asparagus points into the tureen. Beat two egg yolks with four

tablespoonfuls of cream, stir quickly into the soup and pour into the

tureen.

Other Recipes


SOUP, CREAM OF ASPARAGUS

Boil together six medium potatoes, a celery, two leeks, two carrots, and
a pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all
through the sieve. Fry two or three chopped onions in some butter and add
the soup to them. Boil up again for twenty minutes before serving. If you
have no fresh tomatoes, the tinned ones can be used, removing the skin,
at the same time that you add the fried onions.
[_Mme. van Praet._]









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