Asparagus Soup
3 cups veal or chicken broth
1 can asparagus
¼ cup butter
¼ cup flour
1 qt. scalded milk
Salt and pepper
Reserve tips of asparagus. Add stalks to cold stock, boil fifteen minutes, rub through sieve, thicken with butter and flour cooked together, add milk, tips, salt and pepper. If fresh asparagus is used, cut one bunch in small pieces, boil in as little water as will cover, remove tough bits of stalk, add two cups stock and proceed as above.
Cream of Celery Soup
3 cups veal or chicken broth