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Consomme Aux Points D’asperges

A clear consommé flavored with asparagus tips and ends, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Consomme Aux Points D’asperges

Ingredients

Directions

Prepare

  1. Open the tin of asparagus and drain the liquid.

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

  3. Add the tough ends and the drained liquid to the soup kettle to flavor the consommé.

Finish and serve

  1. Strain the soup and add the chopped asparagus pieces.

  2. Heat the soup until hot 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.

Explore the science

What each ingredient does

Asparagus
Provides the main flavor and the tender pieces that appear in the finished consommé.
Clear soup
Forms the liquid base that carries the asparagus flavor and is heated to serve.

“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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