Meatless Cookery

Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.

Home › Soups › Cream of Asparagus Soup No. 1

Cream of Asparagus Soup No. 1

Drain the liquid from a one-pint can of asparagus; wash by letting cold water run over it, and put the stalks through a colander, making one cup of puree. Make a white sauce of the following ingredients:-- 2 cups milk 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt Add the hot puree slowly to the hot white sauce, stirring constantly.

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