Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three cups milk
- one cup white stock
- three tablespoonfuls of corn starch
- one bundle asparagus in boiling salted water
- three tablespoonfuls butter in a saucepan over the fire
- salt
- pepper
Directions
Cook slowly one bundle asparagus in boiling salted water for thirty minutes. Take from water, cut off tips and put into soup tureen. Press pulp from stalks through a sieve. Scald three cups milk, add one cup white stock, or water in which asparagus was cooked. Mix three tablespoonfuls of corn starch with three tablespoonfuls butter in a saucepan over the fire, adding gradually portion of scalded milk to make very smooth. When thoroughly done, add remainder of milk and asparagus pulp. Season to taste with salt and pepper. Stir till boiling, then strain into the tureen.