Reference > Farmer's Cookbook > SOUPS > Asparagus Soup
  Veal and Sago Soup Cream of Celery Soup  

Asparagus Soup

3 cups White Stock II or III
1/4 cup butter
1 can asparagus
1/4 cup flour
2 cups cold water
2 cups scalded milk
1 slice onion
Salt and pepper

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.

  Veal and Sago Soup Cream of Celery Soup  
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