Today I made the Asparagus Soup recipe. It tells you to broil half of
the asparagus and chop into 1-inch pieces; the other half you pulse to
pea size. At the appropriate time after being cooked, you puree it,
then add cream and lemon juice.

It never tells you what to do with the broiled asparagus. I
microwaved it about 20 seconds to warm it up, then added it to the
soup, instead of pureeing it.

I can see that pureeing the broiled half would have changed the taste
of the soup; similar to adding roasted garlic, plus raw or partially
cooked garlic to a dish which would give it a different depth.

Would you have pureed the broiled asparagus, or just added it in at
the last moment as I did?

Dee Dee

Dee Dee > wrote in news:1181018411.812216.159700
@p77g2000hsh.googlegroups.com:

> Today I made the Asparagus Soup recipe. It tells you to broil half of
> the asparagus and chop into 1-inch pieces; the other half you pulse to
> pea size. At the appropriate time after being cooked, you puree it,
> then add cream and lemon juice.
>
> It never tells you what to do with the broiled asparagus. I
> microwaved it about 20 seconds to warm it up, then added it to the
> soup, instead of pureeing it.
>
> I can see that pureeing the broiled half would have changed the taste
> of the soup; similar to adding roasted garlic, plus raw or partially
> cooked garlic to a dish which would give it a different depth.
>
> Would you have pureed the broiled asparagus, or just added it in at
> the last moment as I did?
>
> Dee Dee
>
>

I would of boiled the asparagus and purred it using both the water and
the boiled asparagus in the soup (why waste the asparagus flavoured
water?). Unless it said to salt the water. In that case I'd just use the
pureed boiled asparagus.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jun 5, 1:08 am, hahabogus > wrote:
> Dee Dee > wrote in news:1181018411.812216.159700
> @p77g2000hsh.googlegroups.com:
>
>
>
>
>
> > Today I made the Asparagus Soup recipe. It tells you to broil half of
> > the asparagus and chop into 1-inch pieces; the other half you pulse to
> > pea size. At the appropriate time after being cooked, you puree it,
> > then add cream and lemon juice.
>
> > It never tells you what to do with the broiled asparagus. I
> > microwaved it about 20 seconds to warm it up, then added it to the
> > soup, instead of pureeing it.
>
> > I can see that pureeing the broiled half would have changed the taste
> > of the soup; similar to adding roasted garlic, plus raw or partially
> > cooked garlic to a dish which would give it a different depth.
>
> > Would you have pureed the broiled asparagus, or just added it in at
> > the last moment as I did?
>
> > Dee Dee
>
> I would of boiled the asparagus and purred it using both the water and
> the boiled asparagus in the soup (why waste the asparagus flavoured
> water?). Unless it said to salt the water. In that case I'd just use the
> pureed boiled asparagus.
>
The raw asparagus was simmered in the chicken stock, flavoring the
liquid ingredients, then pureed.
Dee Dee

Dee Dee > wrote in news:1181020491.703553.94690
@q69g2000hsb.googlegroups.com:

> On Jun 5, 1:08 am, hahabogus > wrote:
>> Dee Dee > wrote in news:1181018411.812216.159700
>> @p77g2000hsh.googlegroups.com:
>>
>>
>>
>>
>>
>> > Today I made the Asparagus Soup recipe. It tells you to broil half
of
>> > the asparagus and chop into 1-inch pieces; the other half you pulse
to
>> > pea size. At the appropriate time after being cooked, you puree it,
>> > then add cream and lemon juice.
>>
>> > It never tells you what to do with the broiled asparagus. I
>> > microwaved it about 20 seconds to warm it up, then added it to the
>> > soup, instead of pureeing it.
>>
>> > I can see that pureeing the broiled half would have changed the
taste
>> > of the soup; similar to adding roasted garlic, plus raw or partially
>> > cooked garlic to a dish which would give it a different depth.
>>
>> > Would you have pureed the broiled asparagus, or just added it in at
>> > the last moment as I did?
>>
>> > Dee Dee
>>
>> I would of boiled the asparagus and purred it using both the water and
>> the boiled asparagus in the soup (why waste the asparagus flavoured
>> water?). Unless it said to salt the water. In that case I'd just use
the
>> pureed boiled asparagus.
>>
> The raw asparagus was simmered in the chicken stock, flavoring the
> liquid ingredients, then pureed.
> Dee Dee
>
>
>
>

OOOps! read broiled as boiled...sorry I'm a grumpy old fart who's
misplaced his reading glasses, yet again.

I'd use the broiled asparagus whole...As there's nothing that tastes as
good as broiled or grilled asparagus in my book. I mean the broiled 1
inch pieces would float as chunks in the soup. Giving something to chew
in the broth...Kinda like some potato soup recipes have chunks of potato
in them and purred potatoes to flavour and thicken the broth as well.

I'd more likely of grilled instead of broiled the asparagus as that's
even tastier than broiled. I also woulda added say some shredded carrot
or something so as the soup wouldn't be just all green and would look
more appealing (that's to my eyes anyways). But that's just me.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Mon, 04 Jun 2007 21:40:11 -0700, Dee Dee >
wrote:

>Today I made the Asparagus Soup recipe. It tells you to broil half of
>the asparagus and chop into 1-inch pieces; the other half you pulse to
>pea size. At the appropriate time after being cooked, you puree it,
>then add cream and lemon juice.
>
>It never tells you what to do with the broiled asparagus. I
>microwaved it about 20 seconds to warm it up, then added it to the
>soup, instead of pureeing it.
>
>I can see that pureeing the broiled half would have changed the taste
>of the soup; similar to adding roasted garlic, plus raw or partially
>cooked garlic to a dish which would give it a different depth.
>
>Would you have pureed the broiled asparagus, or just added it in at
>the last moment as I did?
>
>Dee Dee


I think the best idea is to add the broiled asparagus at the last
minute. Emeril has a great recipe for asparagus soup that uses all
of the spear. The tough bottom part of flavor the broth, the top 1"
or so for garnish and the remainder chopped, cooked and blended.

I only got to make it one time since we could only pick asparagus for
2 weeks this year. Next year it is 4 weeks.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Jun 5, 9:19 am, The Cook > wrote:

>
> I think the best idea is to add the broiled asparagus at the last
> minute. Emeril has a great recipe for asparagus soup that uses all
> of the spear. The tough bottom part of flavor the broth, the top 1"
> or so for garnish and the remainder chopped, cooked and blended.
>
> - Show quoted text -

I'll look up that recipe. I was going to ask about any ideas for
using the bottom of the asparagus, the snapped-off- part, but I
thought that would be a pretty futile question. So many thanks.
Dee Dee

In article .com>,
Dee Dee > wrote:

> On Jun 5, 9:19 am, The Cook > wrote:
>
> >
> > I think the best idea is to add the broiled asparagus at the last
> > minute. Emeril has a great recipe for asparagus soup that uses all
> > of the spear. The tough bottom part of flavor the broth, the top 1"
> > or so for garnish and the remainder chopped, cooked and blended.
> >
> > - Show quoted text -
>
> I'll look up that recipe. I was going to ask about any ideas for
> using the bottom of the asparagus, the snapped-off- part, but I
> thought that would be a pretty futile question. So many thanks.
> Dee Dee

I store the snapped off parts of asparagus stems in the freezer until
I've got a nice number of them. They are then pressure cooked, pureed
and strained to make soup.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Dee Dee > wrote in news:1181056525.033443.270350
@p47g2000hsd.googlegroups.com:

> On Jun 5, 9:19 am, The Cook > wrote:
>
>>
>> I think the best idea is to add the broiled asparagus at the last
>> minute. Emeril has a great recipe for asparagus soup that uses all
>> of the spear. The tough bottom part of flavor the broth, the top 1"
>> or so for garnish and the remainder chopped, cooked and blended.
>>
>> - Show quoted text -
>
> I'll look up that recipe. I was going to ask about any ideas for
> using the bottom of the asparagus, the snapped-off- part, but I
> thought that would be a pretty futile question. So many thanks.
> Dee Dee
>
>

I woulda boiled that to add flavour to the broth then removed before
purree the more tender parts. You'd get additional flavour without the
chance of stringy bits.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Jun 5, 11:26 am, Omelet > wrote:
> In article .com>,
> Dee Dee > wrote:
>
> > On Jun 5, 9:19 am, The Cook > wrote:
>
> > > I think the best idea is to add the broiled asparagus at the last
> > > minute. Emeril has a great recipe for asparagus soup that uses all
> > > of the spear. The tough bottom part of flavor the broth, the top 1"
> > > or so for garnish and the remainder chopped, cooked and blended.
>
> > > - Show quoted text -
>
> > I'll look up that recipe. I was going to ask about any ideas for
> > using the bottom of the asparagus, the snapped-off- part, but I
> > thought that would be a pretty futile question. So many thanks.
> > Dee Dee
>
> I store the snapped off parts of asparagus stems in the freezer until
> I've got a nice number of them. They are then pressure cooked, pureed
> and strained to make soup.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

:-)) too late now to dig those out of the garbage can. But thanks a
lot!!
Dee Dee

In article om>,
Dee Dee > wrote:

> > I store the snapped off parts of asparagus stems in the freezer until
> > I've got a nice number of them. They are then pressure cooked, pureed
> > and strained to make soup.
>
> :-)) too late now to dig those out of the garbage can. But thanks a
> lot!!
> Dee Dee

I, too, learn many things here for future reference! <lol>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"hahabogus" > wrote in message
...
>> I woulda boiled that to add flavour to the broth then removed before
> purree the more tender parts. You'd get additional flavour without the
> chance of stringy bits.

That is what strainers are for Alan m'dear )

In article .com>,
Dee Dee > wrote:



> I'll look up that recipe. I was going to ask about any ideas for
> using the bottom of the asparagus, the snapped-off- part, but I
> thought that would be a pretty futile question. So many thanks.
> Dee Dee

I've posted this before, but I guess it's time again.

I've seen some good asparagus, and some that wasn't so good. We are
fortunate in living pretty close to where it is grown commercially, so
we see good asparagus in the stores at a good price, at times.

Snapping off the bottom is fun, it feels good and it sounds good. One
day I was watching my wife do it. It looked like a lot of that
expensive stuff was destined for the garbage or compost. I took a piece
of a discard, and bit off a chunk, raw, towards the fresher end. It
tasted just fine. I no longer snap off the bottom. I take one or two,
and figure out what is tough and stringy, and what tastes good raw, and
deal with it appropriately with a knife.

On Jun 5, 5:33 pm, Dan Abel > wrote:

> Snapping off the bottom is fun, it feels good and it sounds good. One
> day I was watching my wife do it. It looked like a lot of that
> expensive stuff was destined for the garbage or compost. I took a piece
> of a discard, and bit off a chunk, raw, towards the fresher end. It
> tasted just fine. I no longer snap off the bottom. I take one or two,
> and figure out what is tough and stringy, and what tastes good raw, and
> deal with it appropriately with a knife.

Your way is probably the way we all have done it at the beginning of
our indoctrination into asparagus preparation. Then we learn, alas!
that snapping is such a snap that we continue doing it; and in the
process losing probably a lot of good eating. Thanks for reminding
us.
Dee Dee