2 pints of white second stock or water
1 pint of milk
50 heads of asparagus
1 pound of spinach
1 ounce of butter
1 once of flour
2 tablespoonfuls of cream or milk
salt and pepper
Cut off the points of the asparagus and put them aside, trim the stalks and cut them into small pieces.
Wash and pick the spinach.
Put the stock or water into a stewpan and when it boils add the asparagus and spinach and cook until tender.
Then rub through a fine sieve.
Have ready a small saucepan of boiling water, put in a little salt and the asparagus pints and cook for about 10 or 15 minutes.
Melt the butter in the stewpan, sprinkle in the flour.
Add the milk and stir until it boils, then put in the stock and puree of asparagus and spinach, salt and pepper to taste.
Simmer gently about 10 minutes.
Place the asparagus points into the tureen.
Add the cream or milk and necessary seasoning to the soup and serve.
Cooking time from 1 to 1 1 / 2 hours.
Sufficient for 6 persons
