But, for fear that to many that may seem too small an amount for just
the kind of dinner they want to give, I will try again. Since we have
decided that asparagus must appear in some form at every dinner while
its season lasts, we will start dinner No. 3 with asparagus soup. This
is made by cooking the tender parts of the asparagus in salted water
for a few minutes. Before they get quite tender drain till dry and
cold. If there are two bunches of asparagus put them into a saucepan
with four ounces of butter, two finely chopped onions, a lump of
sugar, and a little white pepper. Moisten with a pint of white broth
and let cook for ten minutes. Then rub through a sieve, heat again and
serve.