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Asparagus Soup

A soup made from asparagus heads, stems, stock, and water, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Asparagus Soup

Asparagus Soup

Ingredients

Directions

Prepare the asparagus

  1. Scrape the asparagus without cutting off any stems.

  2. Boil the asparagus in 1 pint of salted water until the heads are nearly done.

  3. Drain the asparagus and set aside the green heads.

Make the soup

  1. 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 they were cooked in.

  2. Strain the stems, add the asparagus water to the stock, and bring to a boil.

  3. Drop in the green heads and simmer for 20 minutes.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Asparagus
Provides the main vegetable flavour, body and green colour of the soup.
Medium stock
Forms the liquid base that carries the asparagus flavour through the soup.

The step that matters

Drop in the green heads and simmer for 20 minutes. The heads were already boiled until nearly done, so prolonged simmering can overcook them, dulling their bright green colour and softening their texture.

“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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