Asparagus Soup

This recipe emerges from the vibrant culinary landscape of turn-of-the-century New Orleans, found in 'La cuisine créole à l'usage des petits ménages' published in 1903. Creole cooking was defined by its resourcefulness and elegance, blending French traditions with available local produce, reflecting the diverse, multicultural society of New Orleans. Soup in particular was a staple for making the most of leftovers and seasonal abundance. The recipe illustrates the classic Creole approach: nothing goes to waste, and even the water from asparagus is transformed into something nourishing and refined.

In 1903, a typical Creole kitchen would have relied on a large iron or enamel soup pot over a wood or coal stove for simmering. Chopping was done with sturdy kitchen knives and wooden boards. To pass the potatoes through a sieve, a metal or wire mesh food mill or simple hand-held sieve, along with a wooden spoon, would be used to create a velvety purée. Fresh herbs would be snipped by hand or with kitchen shears, and measuring was typically done by eye or with simple kitchen cups and spoons.