Asparagus Soup Recipe

Take seventy-five heads of asparagus; cut away the

hard, tough part, and boil the rest until tender. Drain them, and throw

half into cold water until the soup is nearly ready, and press the other

half through a hair sieve. Stir the pressed asparagus into two pints of

stock, and let it boil; add salt, pepper, and a small lump of sugar. Cut

the remaining heads of asparagus into peas; put them into the soup, and

in a few minutes serve. If necessary color with a little spinach green.

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