No. 91 — Asparagus Purée Soup
English translation of original recipe No. 91 from Elena Molokhovets’ 1901 cookbook, with the historical preparation and exact source references.
Make stock from one large chicken with veal shank, no soup roots but a bunch of greens; strain. Take 2½ Russian pounds of inexpensive young asparagus suitable for soup. Cut off the tips and cook them separately in salted boiling water.
Cut the remaining stalks into small pieces, put in a saucepan with one spoonful of butter and a little strained stock, cover and stew for an hour to an hour and a half until very soft. Rub through a sieve while hot.
Mix with puréed rice or pearl barley, or with a spoonful of flour lightly fried in half a spoonful of butter, boiled in a glass of stock and strained. Boil together for twenty to thirty minutes.
Half an hour before serving, skim the fat from the main stock and pass it through a fine strainer or damp napkin. Gradually stir into the asparagus purée. Add a liaison of two egg yolks and half a glass of thick cream, and heat while stirring until very hot and thick steam rises, without allowing it to boil. If desired add a piece of butter and melt by stirring from top to bottom. Add the cooked asparagus tips, transfer to a tureen and serve.
To provide
1 large chicken and 1½ Russian pounds of veal shank, as printed in the supply list A bunch of dill, parsley and celery greens 2½ Russian pounds of asparagus; ⅛ pound of butter | Another ⅛ pound of butter if desired; 2 egg yolks and ½ glass of cream ½ glass of rice or pearl barley, or ½ glass of flour and ½ spoonful of butter |