Puree of Asaragus Soup

 According to authors of The Historic Kentucky Kitchen, this 1897 soup recipe packs a lot of flavor, considering how simple it is and how few ingredients are in the recipe. To make the soup more elegant and add texture, reserve the tips of the asparagus spears after poaching to use as a garnish.
2 ½ cups chicken stock

3 cups chopped asparagus

2 cups cream

1 teaspoon salt

1⁄4 teaspoon pepper

1. Bring the chicken stock to boil and reduce the heat.

2. Add the chopped asparagus and simmer 10 minutes or until tender.

Asparagus Soup
Asparagus Soup
3. Remove from heat and add the cream, salt and pepper.

4. Puree in a blender or food processor until smooth.

Makes 3 servings as a main course, 6 as a side.


The Historic Kentucky Kitchen
The Historic Kentucky Kitchen

Traditional Recipes for Today's Cook
by Deirdre A. Scaggs and Andrew W. McGraw

The authors collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. They carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients.

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