CREAM OF ASPARAGUS.
Ingredients: two pounds asparagus, two quarts soup
stock, chicken broth preferred, one cup of cream, one
tablespoon of flour, one tablespoon of butter, yolks of
two eggs. Cut off the tips of the asparagus and lay aside.
Cut the rest of the well-scraped stalks into small pieces,
boil until tender in the stock, strain and mash through
colander. Cook the flour in the butter, but do not
brown, boil for three-quarters of an hour with some
broth, together with the tips, add the rest of the broth
with the mashed asparagus. Then beat up the yolks in
the cream, heat in the soup and serve.
More related posts: