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Asparagus Soup Recipe

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This recipe for Asparagus Soup, by , is from Clarington UMC, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Peggy Thurston

Category:
Category:

Ingredients:  
Ingredients:  
40 heads Asparagus
3 Tbsp. Flour
3 Tbsp. Shortening
1/2 c. Cream
1 qt. White Stock
1 bunch Herbs
1 Bay Leaf
4 sprigs Parsley
2 Egg Yolks
1 blade Mace
Salt, to taste
White Pepper, to taste
1 Onion

Directions:
Directions:
Take heads off asparagus and put aside. Cut up stalks in slices. Slice onion. Put asparagus and onion slices into saucepan with shortening, herbs, parsley, bay leave and mace. Fry gently for 15 minutes. Add flour, then stock and simmer slowly for 1 1/2 hours. Rub through a sieve. Add cream, egg yolks and seasonings. Reheat, but take care not to boil soup. Just before serving, throw in asparagus tops (which should be first cooked in boiling stock).

 

 

 

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