Asparagus Soup Recipe 2

Ingredients for Asparagus Soup Recipe 2

• 40 heads asparagus
• 3 tablespoons flour
• 3 tablespoons vegetable shortening
• ½ cup cream
• 1 quart white stock
• 1 bunch herbs
• 1 bay leaf
• 4 sprigs parsley
• 2 egg yolks
• 1 blade mace
• Salt and white pepper to taste
• 1 onion

Instructions

1. Take heads off asparagus and put aside.
2. Cut up stalks and onion in slices. Put these into saucepan with vegetable shortening, herbs, parsley, bay leaf, and mace and fry gently for fifteen minutes.
3. Add flour and stock. Simmer slowly for 1 1/2 hours.
4. Rub through sieve. Add cream, yolks of eggs, and seasonings.
5. Reheat but take care not to boil soup.
6. Just before serving, throw in asparagus tops, which should be first cooked in a little boiling stock.

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