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This recipe was submitted to the cookbook by Anna K. Risser. (According to the 1940 Census, she was born in 1908, her husband's name was Tillman Risser, and in 1940 they had four children.)
Ingredients
  • 2 c. fresh asparagus (cut into small pieces)
  • 1 c. water
  • ½ tsp. salt
  • 3 tbsp. flour
  • 3 c. milk
  • 2 tbsp. butter (softened)
  • hard-boiled egg OR chopped parsley OR chopped onion (all optional)
Steps
  1. Preheat oven to 400 to 450° F.
  2. Put flour in pie pan & place in oven. Watch carefully & stir occasionally till flour is browned.
  3. Cook asparagus in water & salt till asparagus is just tender.
  4. Stir flour & butter together; then stir into asparagus.
  5. Stir milk & bring just to boil. Remove immediately as soon as soup starts to boil.
  6. If desired, serve soup with seived hard-boil egg, parsley, or onion.
Notes
  • SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)
 

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