To Make an Asparagus Soop
Another Way

Having got some strong Beef Broth, or Mutton, or both, boil in it a large brown Toast, a little Flour sifted from Oatmeal, and three or four Handfuls of Asparagus cut small, so far as they are green, some Spinach, white Beets, and what Herbs you like, a little Sellery, and a few Sprigs of Parsley; bake some small white Toast, butter them, and pour your soop upon them; the brown Bread must strained off before your Asparagus is put in; then season it to your Taste.

From “A Lady,” The Lady’s Companion, 1743

Asparagus Soup (modern)

  • 1 large piece toasted brown bread
  • 4 cups beef broth
  • 1 tablespoon of oatmeal flour (regular flour may be substituted)
  • 1 lb asparagus, cut small
  • ½ lb spinach
  • 1 white beet, chopped (red beets will color the soup differently than green)
  • 1 teaspoon or more of herbs like thyme, oregano, onions or garlic; or a little of any all
  • 1 stalk celery, chopped
  • ¼ cup fresh parsley, chopped
  • 4 pieces of toast, buttered
  • Salt and pepper to taste

In a pot, put the broth and toast. Bring to a boil, then strain the toast and add the asparagus, spinach, beets, herbs, celery, and parley to the stock and cover with a lid. Allow to cook without boiling over. Once all is cooked thoroughly, lay a piece of toast in each bowl and pour the soup over it. Season with salt and pepper to taste.

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.