Asparagus Soup I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of asparagus, greens and herbs in a beef and pale ale stock. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus Soup I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook. This recipe traditionally uses duck or goose giblets (at least in the original version) but also works very well with turkey giblets.
Original Recipe
113. INGREDIENTS. 5 lbs. of lean beef, 3 slices of bacon, 1/2 pint of pale ale, a few leaves of white beet, spinach, 1 cabbage lettuce, a little mint, sorrel, and marjoram, a pint of asparagus-tops cut small, the crust of 1 French roll, seasoning to taste, 2 quarts of water.
Mode. Put the beef, cut in pieces and rolled in flour, into a stewpan, with the bacon at the bottom; cover it close, and set it on a slow fire, stirring it now and then till the gravy is drawn. Put in the water and ale, and season to taste with pepper and salt, and let it stew gently for 2 hours; then strain the liquor, and take off the fat, and add the white beet, spinach, cabbage lettuce, and mint, sorrel, and sweet marjoram, pounded. Let these boil up in the liquor, then put in the asparagus-tops cut small, and allow them to boil till all is tender. Serve hot, with the French roll in the dish.
Time. Altogether 3 hours. Average cost per quart, 1s. 9d.
Seasonable from May to August.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
2.25l lean beef, cubed
4 tbsp plain flour
3 slices of bacon
300ml pale ale
a few sugar-beet leaves (or use Swiss chard), shredded
50g spinach, finely chopped
1 small green cabbage, cored and shredded
1 tbsp mint, finely chopped
1 tbsp sorrel, finely chopped
1 tsp marjoram, finely chopped
250g asparagus tips, finely chopped
crust of 1 French roll
salt and freshly-ground black pepper, to taste
2l water
Method:
Line the base of a stockpot with the bacon then roll the beef in flour to coat before adding to the pot. Cover with a tight-fitting lid then place over low heat. Continue cooking, stirring occasionally, until the meat releases its juices. Stir in the water and the ale and adjust the seasonings to taste. Bring to a simmer and cook gently for 2 hours.
Take off the heat and pass through a fine-meshed sieve. Return the liquid to a pan, skimming any fat from the surface then add the beet leaves, cabbage, spinach, mint, sorrel and marjoram. Bring to a boil and cook for 15 minutes then add the asparagus tips and continue boiling for a further 8 minutes.
Turn into a warmed tureen, add the French roll crust and serve immediately.
