CREAM OF ASPARAGUS
For making two quarts of soup, use two bundles of
fresh asparagus. Cut the tops from one of the
bunches and cook them twenty minutes in salted
water, enough to cover them.
Cook the remainder of the asparagus about twenty
minutes in a quart of stock or water. Cut an onion
into thin slices and fry in three tablespoonfuls of
butter ten minutes, being careful not to scorch it;
then add the asparagus that has been boiled in the
stock; cook this five minutes, stirring constantly;
then add three tablespoonfuls of dissolved flour,
cook five minutes longer. Turn this mixture into
the boiling stock and boil twenty minutes.
Rub through a sieve; add the milk and
cream and the asparagus heads. If water is used
in place of stock, use all cream.