Purée of Asparagus
1 bundle of asparagus
1 handful spinach
1 small onion
1 quart white stock
¹⁄₂ pint milk or cream
1 oz. butter
Break off all that is tender of each piece of asparagus. Scrape and wash them. Leave them in cold water for half-an-hour. Drain them. Put them in a sauce pan with a handful of spinach and a small onion. When tender take all out and drain again. Add to them a quart of white stock. Season. Boil gently for ten minutes. Put through a tammy. Heat slowly again, season and add the butter and scalded cream. This soup may be deepened in colour by adding a little spinach colouring (p. 104). Serve with croûtons (p. 103).