Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- five bunches of asparagus
- a handful of spinach
Directions
Asparagus soup may be made in a similar manner to that of green peas. You must have four or five bunches of asparagus. Cut off the green tops, and put half of them into the soup, after the meat has been boiled to pieces and strained out. The asparagus must be boiled till quite dissolved, and till it has given a green colour to the soup. Then take the remainder of the asparagus tops (which must all this time have been lying in cold water) and put them into the soup, and let them boil about twenty minutes. Serve it up with small squares of toast in the tureen.
* * * * *
You may heighten the green of this soup by adding the juice of a handful of spinach, pounded in a mortar and strained. Or you may colour it with the juice of boiled spinach squeezed through a cloth. The spinach juice should be put in fifteen or ten minutes before you take up the soup, as a short boiling in it will take off the peculiar taste.