Click for Cookbook LOGIN
"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Asparagus Soup Recipe

  Tried it? Rate this Recipe:


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

Peggy Thurston


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

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).




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!