Cream of Asparagus Soup from The Picayune's Creole Cook Book by The Times Picayune Publishing Compan
Wash the asparagus, tie it in a bunch and put into a saucepan of boiling water. Let it boil gently for about three-quarters of an hour, or until perfectly tender. Take it from the water, cut off th...
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Ingredients
- A Large Bunch of Asparagus
- A Tablespoonful of Butter
- A Quart of Milk
- 3 Tablespoonfuls of Rich Cream
- 2 Even Tablespoonfuls of Flour, or Corn Starch
- Salt
- Pepper
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