{"id":3813,"slug":"cream-of-asparagus-soup","title":"CREAM OF ASPARAGUS SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3 cups White Stock.","1 bunch (or 1 can) asparagus.","2 cups cold water.","2 slices onion.","4 tablespoons butter.","4 tablespoons flour.","1-1/2 cups scalded milk.","1/2 cup hot cream."],"ingredients_norm":["white stock","asparagus","cold water","onion","butter","flour","scalded milk","hot cream"],"steps":["Wash, scrape and cut asparagus in one-inch pieces, reserve the tips.","Cover with boiling salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve.","Melt butter in a sauce pan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly.","Season with salt and pepper, add hot milk and cream, continue stirring.","Cook tips in boiling salted water until tender, drain.","Turn soup into hot soup tureen, add tips and serve.","If canned asparagus is used, drain from liquor, rinse, reserve tips and follow directions given in the foregoing."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:62","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"be659c1e7fe78e7a5496cac8e43b7c1cfaa446add5086bbc40c7def47968979e","created_at":"2026-08-02T15:44:24Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-asparagus-soup"}