Asparagus Soup
Scrape two bunches of asparagus, cut off the ends of the stalks, wash and tie up. Put in a large saucepan, cover with boiling water, add one teaspoonful of salt and boil for half an hour. Cut off the tips, lay them aside and return the stalks to the saucepan to cook until very tender-about twenty minutes longer. Drain, chop and rub through a sieve. Add to the pulp one quart of hot veal stock. Rub one tablespoonful of butter and two of flour to a smooth paste and stir into the soup. When dissolved and the soup is thick and smooth, season to taste with salt and pepper and bring to the boiling point for a moment. Add one-half of a cupful of hot cream, beat well with an egg beater and serve.