Review/Rate this Recipe Save to MyRecipes Rating:

Title: Shaker Cream Of Aspargus Soup
Yield: 4 Servings

Ingredients

      1 lb fresh asparagus
      2 c  water
      1 sm onion, thinly sliced
  1 1/2 c  chicken stock
      2 tb butter
      2 tb flour
      2 c  scalded milk
    1/2 c  cream
      1    salt & pepper

Instructions

Hancock Shaker Village.

Cut asparagus free of tough ends. Cut 2 inch tips off and reserve. Cut
remainder of stalks into small pieces, cover with water, bring to
boil and cook 10 minutes, uncovered. Add onion and chicken stock and
cook to reduce broth further. Remove from fire and force through
sieve. Make thickening by melting butter, adding flour and hot milk.
Cook 5 minutes, stirring to keep smooth. Add to sieved pulp. Heat and
remove from stove. Add cream and seasonings and tips.

Source: "The Best of Shaker Cooking; Revised and Expanded" by Amy Bess
Williams Miller and Persis Wellington Fuller, Macmillan Publishing
Co., 1985, ISBN 0-02-584980-8.

Typed by Manny Rothstein, 1/97.

From: Manny Rothstein Date: 28 Feb 97 National
Cooking Echo Ž

Reviews