Creamy Asparagus Soup Recipe

Creamy Asparagus Soup Recipe

This recipe is one that I found in one of my vintage cookbooks.  I am a huge fan of asparagus, as well as soup, and this is a great combination. The recipe comes from a booklet called, “The Good Provider’s Cook Book.” The book promotes the use of evaporated milk in recipes and it was published by the Borden’s company, makers of evaporated milk. I couldn’t find a publication date on the book but during my research I found that it was published in 1948.        Print Recipe!     White Sauce Recipe Ingredients 3 TBLS butter 3 TBLS flour 1/2 tsp salt 1/8 tsp pepper 2 cups Borden’s Evaporated Milk 2 cups water 2 cups vegetable puree made from the discarded asparagus stalks* Melt the butter in a double boiler, then add flour, salt, and pepper. Stir until well blended. In a separate bowl, combine the evaporated milk and water. Slowly add the combination to the double boiler, then stir until it thickens. Continue cooking mixture for 15 more minutes, stirring occasionally. After fifteen minutes, add the puree. Increase temperature to bring contents up to the boiling point. Use a utensil to prevent a skin from forming on the surface, but don’t let it boil. It is done just before it boils. *Vegetable puree is not commonly used anymore. It was something cooks did (and some still do) to use the outside leaves and other course parts of a vegetable. I found a website that does an excellent job of explaining how to make vegetable puree here. Or, you can substitute baby food, such as carrots, if you don’t want to be...
Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup

When it comes to comfort food, there are few foods that are better loved than chicken noodle soup.  Sure, you can buy it from a can, but making homemade chicken noodle soup is fairly easy, and tastes infinitely better. The biggest hurdle when it comes to making this in your own kitchen is the time required.  But, if you can find the time, then you and your family are sure to be pleased with the end result.        Print Recipe!     Homemade Chicken Noodle Soup Summary: It is worth taking the time to make your own chicken noodle soup from scratch. Ingredients: A whole chicken A head of celery 8-9 medium carrots 3-4 medium onions Bay leaves Basil Thyme No Yolks noodles Instructions: Combine in a large pot the chicken, 1/2 teaspoon of thyme, 1/2 basil, 1/4 teaspoon cracked fresh ground pepper, 2 tablespoons kosher salt, and three bay leaves. Add enough cold water so that there is at least an inche of water above the chicken and spices. Cook for 30-40 minutes, or until the internal temperature of the chicken reaches 165° F. This is the beginning of your broth. Prep the veggies by cutting them into small pieces while the chicken is cooking. Set the cut vegetables aside. Add the scraps (NOT the cut veggies) to the broth. Scraps are anything you would normally discard, such as celery tops, onion skins, and carrot tops. Remove the chicken from the broth after it reaches 165°, and set it in a bowl to cool for about 10-15 minutes. Continue to cook the broth while the chicken cools. Set two...

Pin It on Pinterest