Cream Of Asparagus Soup No. 1

Drain the liquid from a one-pint can of asparagus; wash by letting cold water run over it, and put the stalks through a colander, making one cup of puree. Make a white sauce of the following ingredients: -

2 cups milk

2 tablespoons butter

2 tablespoons flour 1 teaspoon salt

Add the hot puree slowly to the hot white sauce, stirring constantly.

Cream Of Asparagus Soup No. 2

1 bundle asparagus 4 cups milk

3 tablespoons flour Salt, pepper

2 tablespoons butter

Wash the asparagus, and cook in boiling salted water, boiling gently thirty minutes. Take from the water, cut off the tips, and put them into the serving dish; press the remainder through a colander.

Scald the milk, melt the butter, add the flour, and pour on gradually the scalded milk. Cook thoroughly, stirring frequently.

Add the two mixtures, reheat, season to taste, strain over tips, and serve at once.

Asparagus Soup

1/2 pound asparagus

1 ounce butter

1 quart boiling water

1 1/2 ounces creme de riz 1/2 pint milk 1 teaspoon salt


Trim, and scrape the asparagus, and cut off the heads. Cut the rest up roughly, and saute in butter for five minutes. Add the boiling water, and salt; cook until tender. Rub through the sieve. Return to the saucepan, add the asparagus heads, and boil for ten minutes. Mix the creme de riz with the milk; add it to the soup; cook for twenty minutes; add a little pepper, and a little more salt if necessary.