White House Cream of Asparagus Soup (1887)

"For making two quarts of soup, use two bundles of asparagus. Cut the tops from one of the bunches, and cook them 20 minutes in salted water, enough to cover them. Cook the remainder of the asparagus about 20 minutes in a quart of stock or water.

"Cut an onion into thin slices and fry in 3 tablespoonfuls of butter 10 minutes, being careful not to scorch it. Add the asparagus that has been boiled, into the stock. Cook for 5 minutes, stirring constantly. 

"Add 3 tablespoonfuls of dissolved flour; cook 5 minutes longer. Turn this mixture into the boiling stock, and boil for 20 minutes. Rub through a sieve.  Add milk and cream to desired taste, and add the asparagus heads. If water is used in place of stock, use all cream."

(Origin - "The Original White House Cook Book" by Mrs. F.L. Gillette and Hugo Ziemann, 1887.)

More "Lost" Soup Recipes
White House Onion Soup with Egg Yolks (1887)
New Orleans Bouillabaisse with White Wine (1891)

New Orleans Cream of Jerusalem Artichoke Soup (1932)