Asparagus Soup II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of asparagus in a split pea, gravy, lettuce and vegetable stock that's pureed and finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus Soup II.
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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
114. INGREDIENTS. 1-1/2 pint of split peas, a teacupful of gravy, 4 young onions, 1 lettuce cut small, 1/2 a head of celery, 1/2 a pint of asparagus cut small, 1/2 a pint of cream, 3 quarts of water: colour the soup with spinach juice.
Mode. Boil the peas, and rub them through a sieve; add the gravy, and then stew by themselves the celery, onions, lettuce, and asparagus, with the water. After this, stew altogether, and add the colouring and cream, and serve.
Time. Peas 2-1/2 hours, vegetables 1 hour; altogether 4 hours. Average cost per quart, 1s.
Modern Redaction
Ingredients:
400g split peas
200ml gravy
4 young onions, chopped
1 lettuce, finely diced
1/2 head of celery, chopped
150g asparagus, finely chopped
300ml cream
3l water
60ml spinach juice (squeeze spinach in a cloth) to colour the soup
Method:
Wash the split peas in water, place in a pan, cover with water then bring to a simmer, cover the pan and cook for about 50 minutes, or until tender. Purée in a blender then pass through a fine-meshed sieve, pressing down with the back of a spoon. Combine with the gravy in a bowl and set aside.
In the meantime add the celery, onions, lettuce and asparagus to a pan with the 3l water. Bring to a boil and continue cooking for about 20 minutes, or until tender. Add the split pea mixture and bring back to a boil. Take off the heat and stir in the spinach juice and the cream. Return to the heat and bring to a simmer (do not boil). Take off the heat, ladle into warmed soup bowls and serve.
