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Asparagus or Celery Soup


  • 6 bunches of asparagus, cooked thoroughly and pressed through a sieve
  • 1 quart of milk
  • 1/2 pound butter
  • 4 tablespoons flour
  • salt
  • pepper


Mix flour and butter together, and let boil five minutes, then add the milk, then the asparagus, stirring well but not boiling. Season with salt and pepper to taste. If not perfectly white, strain again, and serve hot. If celery is used, three bunches are sufficient; the soup to be made same as above.


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Attributed to Mrs. Hugh Parry.


Cloud City Cook-Book (1889).

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