Just in case you’re still looking for that perfect dish for your Thanksgiving table…this week, I’m going to be posting some of my favorite turn-of-the-century recipes from New Orleans!
First up, your appetizer–Cream of Asparagus Soup.
Here’s the recipe directly from “The Picayune’s Creole Cook Book”:
And here’s a rearranged version:
Cream of Asparagus Soup.
1 Large Bunch of Asparagus.
1 Tablespoonful of Butter.
1 Quart of Milk.
3 Tablespoonfuls of Rich Cream.
2 Even Tablespoonfuls of Flour or Corn Starch.
Salt and Pepper to Taste.
- Wash the Asparagus, tie it in a bunch and put in a saucepan of boiling water.
- Let it boil gently for about three-quarters of an hour, or until perfectly tender.
- Take it from the water, cut off the tips or points and put them aside until wanted.
- Put the milk on to boil in a farina boiler.
- Press the Asparagus stalks through a colander, and add them to the milk.
- Rub the butter and cornstarch or flour together until perfectly smooth, and add to the boiling milk, stirring constantly till it thickens.
- Now add the Asparagus tops, salt and pepper.
- Serve, without Croutons, as the Asparagus tips form a beautiful garnish.
STEP FOUR requires a “farina boiler”, which I think is the same as a “farina kettle” which looks like this:
Although STEP SIX might sound like you’re making a roux, a roux is always made with exactly equal parts of butter and flour.