No. 9 Asparagus Soup
Take all the tender portion of three good-sized bunches of asparagus. This will make 2 quarts of soup. Put a large saucepan half full of water on the fire; when it boils put one-half of the asparagus in, with a little salt; let it boil till done, then drain it off. Put in a clean stewpan, with 3 quarts of plain veal or mutton broth, cover up close, and stew one hour over a slow fire. Rub through a sieve, then cut the other half of the asparagus in pieces one inch long, and send up in the soup.