Cream of Asparagus Soup (Twelve portions)
This classic Cream of Asparagus Soup, adapted from a 1900 cookbook, offers a comforting and elegant start to any meal. The soup features the delicate flavor of asparagus, enriched with butter and milk, creating a creamy and satisfying texture. This simple recipe is perfect for a light lunch or a sophisticated dinner party.
Ingredients
- 4 cups Strained asparagus pulp
- 9 tablespoons All-purpose flour
- 5 cups Whole milk
- 2 teaspoons Salt
- 7 tablespoons Butter
- 1/4 teaspoon Paprika
Instructions
- 1Melt the butter in a large saucepan over medium heat. This should take about 2-3 minutes.
- 2Add the flour, salt, and paprika to the melted butter. Mix well until a smooth paste forms. This should take about 1 minute.
- 3Gradually add the milk to the butter and flour mixture, whisking constantly to prevent lumps. Then, add the strained asparagus pulp. Continue to cook, stirring frequently, until the soup slightly thickens, about 15 minutes.
- 4Serve the cream of asparagus soup hot.