Asparagus Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of asparagus, spinach greens and spring onions cooked in water and finished with meat glaze and a flour and butter thickening that's served with fried bread. The full recipe is presented here and I hope you enjoy this classic British version of: Jugged Gravy.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Asparagus Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 152.—ASPARAGUS SOUP.
Break off all that is tender from a bundle of green sprue asparagus, and put this in a large pan with half a peck of fresh-gathered spinach, a large handful of parsley, the same of spring onions, and having washed these in two waters, and drained them in a sieve, proceed to boil them in nearly two quarts of water, with a bit of butter and a little salt; and, as soon as the asparagus are done, strain off the liquor, and be kept in reserve; bruise the asparagus, &c., in a mortar; add this to the liquor, and having rubbed the purée through a tammy, pour it into a soup-pot; and when about to send it to table, add three ounces of glaze, two ounces of flour kneaded with the same quantity of butter, a little pepper and salt, and a spoonful of white sugar; stir the soup over the fire until hot, without allowing it to boil; and serve with fried crusts, No. 151, separately.
Modern Redaction
Ingredients:
1 large bunch of young asparagus
5l of fresh spinach greens
1 large bunch of parsley
1 large bunch of spring onions
2l water
1/2 tsp sea salt
2 tbsp butter
90g meat glaze, as made in the economy of second stocks or broth recipe
60g plain flour, kneaded to a paste with 60g butter (known as a beurre manié)
salt and freshly-ground black pepper, to taste
1 tbsp granulated sugar fried bread, to accompany
Method:
Trim off any woody stalks from the asparagus then combine in a large pan with the spinach, parsley, spring onions and water. Bring to a boil, add the butter and salt then reduce to a simmer and cook for about 20 minutes, or until all the ingredients are tender. Take off the heat, allow to cool slightly, then turn into a blender and purée until smooth.
Press the purée through a fine-meshed sieve then turn the purée into a large pan and heat through (but do not boil). Just before serving, stir in the meat glaze and sugar. Season with salt and black pepper then whisk in the flour and butter paste a little at a time. Allow to thicken and serve.
