Asparagus Soup

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

Steps

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.

More recipes with broth or stock, asparagus, onion, butter, flour or milk

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.