Asparagus Soup
| 40 heads asparagus | 1 bay leaf |
| 3 tablespoonfuls flour | 4 sprigs parsley |
| 3 tablespoonfuls Crisco | 2 egg yolks |
| 1/2 cupful cream | 1 blade mace |
| 1 quart white stock | Salt and white pepper to taste |
| 1 bunch herbs | 1 onion |
Take heads off asparagus, and put aside. Cut up stalks in slices, also onion, put these into saucepan with Crisco, herbs, parsley, bay leaf, and mace, and fry gently for fifteen minutes, add flour, then stock, and simmer slowly for 1-1/2 hours. Rub through sieve, add cream, yolks of eggs, and seasonings, reheat, but take care not to boil soup. Just before serving throw in asparagus tops, which should be first cooked in a little boiling stock.