Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 43

 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.