ASPARAGUS SOUP
Take a good-sized bundle (about fifty large heads) of asparagus, and after a thorough cleansing throw them into a saucepan of boiling water that has been salted. When the tops become tender, drain off the asparagus and throw it into cold water, as by this means we retain the bright green color; when cold cut off all the best part of the green into little pieces, about half an inch long, then put the remainder of the asparagus--the stalk part--into a saucepan, with a few green onions and a few sprigs of parsley, with about a quart of stock or water; add a teaspoonful of pounded sugar and a very little grated nutmeg. Let this boil till the stalks become quite tender, then rub the whole through a wire sieve and thicken the soup with a little white roux, and color it a bright green with some spinach extract. Now add the little pieces cut up, and let the whole simmer gently, and serve fried or toasted bread with the soup.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
