Asparagus soup
|
|
Asparagus soup - From the 1881 Household Cyclopedia
Put a small broiled bone to 1 1/2 pints of peas, and water in proportion, a root of celery, a small bunch of sweet herbs, a large onion. Cayenne pepper, and salt to taste; boil it briskly for five hours, strain and pulp it; then add a little spinach juice, and asparagus boiled and cut into small pieces. A teaspoonful of walnut soy, and a teaspoonful of mushroom catsup, answers as well as the bone.