Cream Of Asparagus Soup
|Fresh asparagus||2 Pound|
|Liquid||6 Cup (96 tbs) (2 Of Which Are Chicken Stock; Water, Vegetable Liquid May Be Used)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Minced celery||1⁄2 Cup (8 tbs)|
|Cream/Evaporated milk||1⁄2 Cup (8 tbs)|
|Ground mace||1 Teaspoon|
1. Wash the asparagus thoroughly, rinsing the tips especially well, since sand is likely to lodge there. Drain. Tie in 2 bunches with clean cord. Stand them up in a kettle containing the liquid, onion and celery. Cover and simmer until tips are tender enough to be pureed—about 20 to 30 minutes of boiling.
2. Force as much of the asparagus as possible through a fine sieve; discard the tough ends. Add the puree to the cooking liquid. Mix.
3. Melt the butter or margarine, blend in the flour. Add the cream or evaporated milk and cook, stirring, over low heat until the mixture is thick. Add asparagus puree mixture. Cook, stirring, 5 minutes. Add 1/8 teaspoon each white pepper and ground mace and salt to taste.