CREAM OF ASPARAGUS SOUP.
Twelve or eighteen stalks of new asparagus, one and a-half pounds flour, two pounds butter, quarter teaspoon pepper, one teaspoon salt. Scrape the asparagus and cook in enough water to cover until tender, adding salt to the water. Strain off the water. Cut off the tips of the asparagus and set them aside. Press stems through a fine colander and add to one pint of hot milk. Mix flour and butter in a saucepan and when smooth add to the soup, stirring all the time. When the consistency of cream continue cooking in double boiler for 10 minutes.
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Bibliographic details
Taranaki Daily News, 11 September 1934, Page 28 (Supplement)
Word Count
102CREAM OF ASPARAGUS SOUP. Taranaki Daily News, 11 September 1934, Page 28 (Supplement)
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