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+ASPARAGUS SOUP.
+
+Take four large bunches of asparagus, scrape it nicely, cut off one inch
+of the tops, and lay them in water, chop the stalks and put them on the
+fire with a piece of bacon, a large onion cut up, and pepper and salt;
+add two quarts of water, boil them till the stalks are quite soft, then
+pulp them through a sieve, and strain the water to it, which must be put
+back in the pot; put into it a chicken cut up, with the tops of
+asparagus which had been laid by, boil it until these last articles are
+sufficiently done, thicken with flour, butter and milk, and serve it up.