Tuesday, July 18, 2017

Recipe Archive: Puree of Asparagus Soup


from
The Historic Kentucky Kitchen
Traditional Recipes for Today's Cook
by Deirdre A. Scaggs and Andrew W. McGraw

According to authors of The Historic Kentucky Kitchen, this 1897 soup recipes packs a lot of flavor, considering how simple it is and how few ingredients are in the recipe. To make the soup more elegant and add texture, reserve the tips of the asparagus spears after poaching to use as a garnish.

2 ½ cups chicken stock
3 cups chopped asparagus
2 cups cream
1 teaspoon salt
1⁄4 teaspoon pepper

full recipe at Puree of Asparagus Soup

Artwork: Asparagus Soup
Recipe Archive
Farm Kitchen
Asparagus

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