Cream of Asparagus -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular Cream of Asparagus recipe was recommended to all the Methodist families of the United States of America in 1908 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
For this classic Native American Cream of Asparagus you will need
2 bundles of asparagus stalks(24 asparagus stalks)
1 green onion
1 stalk of celery
1 heaping teaspoonful of kosher salt
2 eggs
1/2 pint of rich cream
1 teaspoon of finely chopped chervil, or
1 teaspoon of finely chopped tarragon
1/2 cup of fresh diced cucumber, or
1 Tablespoon of chopped pimpernel
1 cup of whipped cream
Wash and cut into short lengths two bundles, i.e. two dozens of fresh asparagus stalks. Cover the stalks with two quarts of boiling water, bring it to a boil and add a finely chopped green onion, a stalk of celery, a spray of finely chopped parsley and a heaping teaspoonful of the kosher salt.
Cook the herbs for five minutes then rub through the colander or a strainer, or run through a blender.
Return the herbs to the deep iron saucepan and let it come to boil again. Beat the yolks of two eggs until light and airy and add to the soup. Pour into the hot soup a half a pint of cream.
This soup may varied by adding the different seasonings, like a tablespoonful of very finely chopped chervil or a teaspoon of very finely chopped tarragon. There may be added as well- just before the serving- a cupful of fresh cucumber diced and have simmered for ten minutes in salty water then drained, added to the hot soup.
The same effect can be gained by using a tablespoonful of a chopped pimpernel- a herb with a cucumber flavor. A very delicate taste and a nice color are given to the cream of asparagus soup by adding to it a cupful of whipped cream just before serving,
A few asparagus tips may be dropped into the soup right before serving.