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Asparagus Soup

Take a hundred heads of asparagus. Cut away the hard, tough part, and boil the rest till tender. Drain them, throw half into cold water until the soup is nearly ready, and press the other half through a hair sieve. Stir the pressed asparagus into three pints of stock, which has not been flavoured with any other vegetable. Boil it, and add salt, pepper, and a small lump of sugar. Cut the remaining heads of asparagus into pieces the size of peas. Put them into the soup for a few minutes and serve. If necessary, colour with a little spinach green. Time, about an hour. Probable cost of asparagus, 2s. 6d. a hundred in full season. Sufficient for six or eight persons.