Ingredients: Three pints of beef soup or stock, thirty heads of
asparagus, a little cream, butter, flour, and a little spinach.
Cut the tops off the asparagus, about half an inch long, and boil the
rest. Cut off all the tender portions, and rub them through a sieve,
adding a little salt. Warm three pints of stock, add a _roux_ made of a
small piece of butter and a heaping tea-spoonful of flour; then add the
asparagus pulp. Boil it slowly a quarter of an hour, stirring in two or
three table-spoonfuls of cream. Color the soup with a tea-spoonful of
spinach green, and, just before serving it, add the asparagus-tops,
which have been separately boiled.
Many like this soup, but I prefer simply boiled asparagus-points added
to stock or beef soup, just before serving.