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Consomme Nux Pointes D'aspcrgcs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Consomme Nux Pointes D'aspcrgcs

Ingredients

Directions

  1. Prepare a clear, well-flavored broth for eight servings.

  2. Cut the tender green ends of the asparagus into pieces half an inch long.

  3. Set the asparagus pieces aside and discard the tough ends.

  4. Boil the tough ends in the broth to flavor it.

  5. In a separate pot, boil enough broth to cook the asparagus pieces.

  6. Add the asparagus to the boiling broth and cook until tender.

  7. Drain the asparagus and add the broth to the consomme.

  8. Once the consomme is strained and clear, add the cooked asparagus pieces.

  9. Heat the soup to serving temperature and serve.

Recipe from a historical cookbook (Internet Archive).

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.

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