Asparagus Soup
Ingredients
Directions
Prepare the asparagus
Scrape the asparagus without cutting off the stems.
Boil the asparagus in 1 pint of salted water until the heads are nearly done.
Drain the asparagus and set aside the green heads.
Make the soup
If stock is not made, add the asparagus stems to the vegetables; if stock is ready, boil the stems a little longer in the same water.
Strain the stems, add the asparagus water to the stock, and bring to a boil.
Drop in the green heads and simmer for 2 to 3 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Asparagus
- Provides the main flavor and the green vegetable body of the soup.
- Medium stock
- Forms the liquid base of the soup and carries the asparagus flavor.
The step that matters
Drop in the green heads and simmer for 2 to 3 minutes. Asparagus heads cook quickly. Simmering only briefly keeps them bright green and tender, while longer cooking turns them dull and soft.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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