Asparagus Soup
- 1 can of asparagus or
1 bunch of asparagus
4 cups cold water
3 tablespoons butter
3 tablespoons flour
2 teaspoons salt
a few grains cayenne
1 cup cream
2 slices onion
¼ teaspoon white pepper
2 cups milk
Wash asparagus if fresh and break off tips; break remainder of stalks into small pieces. Cook tips and stalks in cold water separately. When tender, drain; reserve water. Keep tips for garnishing soup. Press stalks through a purée sieve. Scald milk with onion, remove onion, add asparagus water, and thicken with flour and butter cooked together. Bring mixture to boiling point; add cream and seasonings. Pour over tips and serve.
Note.—If canned asparagus is used, drain, add water and cook in milk in a double boiler twenty minutes. Then drain and proceed as with fresh asparagus.
Artichoke Soup
- 1 can artichokes
3 cups cold water
2 tablespoons butter
2 tablespoons flour
2 cups scalded milk
1 egg
1 teaspoon salt
1 slice onion
few grains cayenne
Cook artichokes and onion in water till tender. Drain, press through sieve, and return to water. Melt butter; add flour and scalded milk. Cook until mixture thickens. Combine mixtures, add seasonings, and just before serving pour on to beaten egg.
Bean Soup
- 1 cup Lima beans
4 cups cold water
2 tablespoons chopped onion
1 sprig parsley
1 stalk celery
2 tablespoons carrot
4 tablespoons butter
2 tablespoons flour
3 cups milk
salt and cayenne
1 teaspoon Worcestershire sauce
½ teaspoon pepper