Publisher's Synopsis
My best regards JAMES WHITCOMB RILEY. Indigestion is the end of love. SOUPS Asparagus Soup 4 bunches asparagus 1 small onion 1 pint milk 1/2 pint cream 1 1/2 tablespoon sugar 1 large tablespoon butter 1 1/2 tablespoon flour pepper to season Wash and clean asparagus, put in saucepan with just enough water to cover, boil until little points are soft. Cut these off and lay aside. Fry onion in the butter and put in saucepan with the asparagus. Cook until very soft mashing occasionally so as to extract all juice from the asparagus. When thoroughly cooked put through sieve. Now add salt, sugar and flour blended. Stir constantly and add milk and cream, and serve at once. (Do not place again on stove as it might curdle. Croutons may be served with this).
