Asparagus Soup is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic soup of boiled asparagus, the bases of which are pureed and the tips of which are served whole in the soup. The full recipe is presented here and I hope you enjoy this classic British version of: Asparagus Soup.
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This is a classic recipe for a Victorian version of Asparagus Soup that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
ASPARAGUS SOUP.—Cut the greenest half of the asparagus into pieces about an inch long; reduce the remaining portion to a pulp, and boil in water till quite done; boil the pieces separately, strain the soup made from the pulp, add the pieces, and serve hot with sippets of toast.
Modern Redaction
Ingredients:
10 bunches of asparagus
Method:
Separate the greenest part of the asparagus from the remainder then slice these portions into pieces about 3cm long. Take the base of the asparagus and ether pound to a pulp in a mortar or blitz in a food processor. Place the pulp in a pan, add about 1.2l of water and season to taste. Bring to a boil and cook for 10 minutes.
Strain the liquid from the pulp, transfer to a pan and put on the heat to keep warm. Bring a pan of lightly-salted water to a boil, add the asparagus pieces and cook for about eight minutes, or until just tender. Drain the pieces then add to the pan with the asparagus stock. Allow to heat through, ladle into warmed soup bowls and serve accompanied by sippets of toast or melba toast.
