Читать книгу A Friend in the Kitchen; Or, What to Cook and How to Cook It онлайн

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Take two bundles of fresh, tender asparagus, wash, cut into short lengths, and put to cook in a quart of hot water. Let cook slowly till tender, and the water reduced one-half; rub through a colander, add three cups of milk, a spoonful or two of cream, and salt to taste. Let heat to boiling, and serve with croutons. A half cup of well-cooked rice may be stirred into the soup before serving if desired.

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Rub one tablespoonful each of butter and flour to a cream, then slowly pour into it one quart of boiling milk, stirring well. Allow to thicken, add salt to taste, and the seasoning and ingredients, as canned corn, peas, celery, asparagus, salsify, etc., desired for the soup. To make the soup richer, a beaten egg, or a few spoonfuls of cream may be put into the tureen before turning in the soup.

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Cut bread into small cubes from one-half inch to an inch square, and brown in a moderate oven. A spoonful or two of the croutons may be placed in each plate, and the hot soup turned over them, or placed in a dish on the table for use as desired.