| ASPARAGUS SOUP. |
| |
| Take four large bunches of asparagus, scrape it nicely, cut off one inch |
| of the tops, and lay them in water, chop the stalks and put them on the |
| fire with a piece of bacon, a large onion cut up, and pepper and salt; |
| add two quarts of water, boil them till the stalks are quite soft, then |
| pulp them through a sieve, and strain the water to it, which must be put |
| back in the pot; put into it a chicken cut up, with the tops of |
| asparagus which had been laid by, boil it until these last articles are |
| sufficiently done, thicken with flour, butter and milk, and serve it up. |
