The asparagus used in cream-of-asparagus SOUP adds very little besides flavor, but this is of sufficient value to warrant its use. If a pinch of soda is used in asparagus SOUP, there is less danger of the curdling that sometimes occurs. In making this SOUP, the asparagus should be combined with the white Sauce just before serving.
(Sufficient to Serve Four)
- 1 pt. milk
- 2 Tb. flour
- 2 Tb. butter
- 1 c. asparagus purée
- 1 tsp. salt
- 1/8 tsp. pepper
Make white Sauce of the milk, flour, and butter. Add to it the cup of purée made by forcing freshly cooked or canned asparagus through a sieve. Season with the salt and pepper, and serve.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)