From:
The Thorough Good Cook
Soups: 22. Soup of Asparagus Tips (Potage aux Pointes d'Asperges)
Cut a
bundle of small green
asparagus (sprew) as for an entremet,
blanch them of a fine green; cool, and strain them off, and then lay them out on a
napkin; put them into the tureen with some fried crusts, dried in the hot-closet, a, little
sugar, and the
broth as usual. The " Potage aux Pointes de grosses Asperges" (with the tips of large asparagus) is made in the same manner, using the points only, an
inch long, of a bundle of large asparagus, and adding some chervil, blanched, and a little
pepper.