The Historic Kentucky Kitchen
Traditional Recipes for Today's Cook
by Deirdre A. Scaggs and Andrew W. McGraw
The University Press of Kentucky, 2013
According to authors of The Historic Kentucky Kitchen, this 1897 soup recipe packs a lot of flavor, considering how simple it is and how few ingredients are in the recipe. To make the soup more elegant and add texture, reserve the tips of the asparagus spears after poaching to use as a garnish.
full recipe in The Recipe Archive
Artwork: Asparagus Soup
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