Asparagus Soup
A dish that leans on white stock ii or iii and onion.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 3 cups White Stock II or III
- 1 can asparagus
- 2 cups cold water
- 1 slice onion
- ¼ cup butter
- ¼ cup flour
- 2 cups scalded milk
- Salt and pepper
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips.
Nutrition (estimated, per serving)
| Calories | 312 |
|---|---|
| Protein | 25.1 g |
| Fat | 15.9 g |
| Carbs | 16.0 g |
| Fiber | 0.8 g |
| Sodium | 358 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States