1857 - The Great Western Cookbook

Asparagus Soup

DDV CULINARY

This is made with the points of asparagus, in the same manner as the green pease soup.
Let half the asparagus be rubbed through a sieve, and the other half be cut in pieces
about an inch long, and boiled till done enough, and sent up in the soup.
To make two quarts, there must be a pint of heads to thicken it, and half a pint cut in.
Take care to preserve these green, and a little crisp.

This soup is sometimes made, by adding the asparagus heads to common pease soup.