From: The Thorough Good Cook

Soups: 22. Soup of Asparagus Tips (Potage aux Pointes d'Asperges)

Cut a bundle of small green asparagus (sprew) as for an entremet, blanch them of a fine green; cool, and strain them off, and then lay them out on a napkin; put them into the tureen with some fried crusts, dried in the hot-closet, a, little sugar, and the broth as usual. The " Potage aux Pointes de grosses Asperges" (with the tips of large asparagus) is made in the same manner, using the points only, an inch long, of a bundle of large asparagus, and adding some chervil, blanched, and a little pepper.

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