1 lb asparagus
4 cup milk
2 tbsp butter
2 tbsp flour
1/8 tsp pepper
1 tsp salt
Directions
1. Cut the tips off the asparagus 1 1/2 inches from the top and wash
thoroughly.
2. Take the tips and cover in a pot with boiling water, cook until
they are tender. Set the tips aside.
3. Use the same water and cook the rest of the asparagus the same
way. When cooked the water can be poured out and the asparagus grated
and added to the milk.
4. Melt the butter and mix with it the flour, salt and pepper. Then
add the asparagus. Stir continually and bring to a boil.
5. Boil for 5 minutes.
6. Add the tips and serve.
SOURCE: * Kiwi Cookbook, by Alan Armstrong, Seven Seas Publishing Pty
Ltd, PO Box 1431, Wellington, New Zealand, (C. 1968) ISBN 85467 016 5
SHARED BY: Jim Bodle 4/92 1/93
Servings: 4 servings
Asparagus Soup (Nz) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Experts have found proof that recipes existed way back into distant history, in fact as far back into history as ancient Egypt, and maybe even further. Having said that, in the main part, these old cook books were just basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans were skilled in the use of many herbs, including many that are still in use today like thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as basil and rosemary. The introduction of these new tastes led to an increase in recipe books, the majority of which are kept safe in private libraries. By the advent of the 20th century, cookery publications were starting to become popular mostly as a result of more people being able to read, leisure time and disposable income. The revolution that is television brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Asparagus Soup (Nz) recipe.
