Cream of Asparagus from The Settlement Cook Book by Lizzie Black Kander
Wash and drain asparagus, reserve tips and add stalks to 1 pt. cold water. Boil five minutes, drain, add Soup Stock, and one slice onion. Boil thirty minutes, rub through a sieve. Heat butter, add ...
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Cooking tools:
- Stockpot
- Saucepan
- Fine-mesh sieve
- Wooden spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 slice onion
- 2 bunches green asparagus
- 3 pints soup stock
- ½ cup of cream
- 1 teaspoon salt
- 3 tablespoons butter
- 1 teaspoon chopped parsley
- 3 tablespoons flour
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