A historical soup from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If water is used in place of stock, use all cream. Be careful not to scorch the onion when frying.
Preserved exactly as written in the original source
Cut the tops from one of the bundles and cook them twenty minutes in salted water, enough to cover them
Cook the remainder of the asparagus about twenty minutes in a quart of stock or water
Cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes, being careful not to scorch it
Add the asparagus that has been boiled in the stock; cook this five minutes, stirring constantly
Add three tablespoonfuls of dissolved flour, cook five minutes longer
Turn this mixture into the boiling stock and boil twenty minutes
Rub through a sieve; add the milk and cream and the asparagus heads
If water is used in place of stock, use all cream
Modern guidance to help you succeed with this vintage recipe
Sautéing the onion in butter before adding flour creates a pale roux that thickens the soup while adding nutty depth without browning. Cooking the asparagus stems separately from the tips preserves the delicate tips' texture while extracting maximum flavor from the fibrous stems through extended cooking and puréeing. The final addition of dairy after straining prevents curdling and maintains a silky, smooth consistency.
The soup base can be made through step 6 (before adding dairy and asparagus tips) up to 2 days ahead. Cool completely, then refrigerate in an airtight container. When ready to serve, reheat gently, then strain, add the dairy and freshly cooked asparagus tips, and heat through without boiling.
Store finished soup in an airtight container in the refrigerator for up to 3 days. The soup may separate slightly upon storage; whisk while reheating gently over medium-low heat. Do not boil during reheating as this can cause the dairy to curdle. Not recommended for freezing as cream-based soups often break when thawed.
AI-generated tips from Chef Cecil's culinary database
The soup base can be made through step 6 (before adding dairy and asparagus tips) up to 2 days ahead. Cool completely, then refrigerate in an airtight container. When ready to serve, reheat gently, then strain, add the dairy and freshly cooked asparagus tips, and heat through without boiling.
Store finished soup in an airtight container in the refrigerator for up to 3 days. The soup may separate slightly upon storage; whisk while reheating gently over medium-low heat. Do not boil during reheating as this can cause the dairy to curdle. Not recommended for freezing as cream-based soups often break when thawed.
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