Andy wrote:
Nancy Young said...


"Andy" q wrote

jmcquown said...

Andy wrote:

I can't remember the last time I had cream of asparagus soup.
[sniffle]

Awwww, sorry Andy! I had a bowl of cream of asparagus soup at a
place called the Runway Cafe near the airport in Moline just last
week. It's not exactly something you'd expect to find at what
amounted to a small diner, is it? But it was the soup of the day,
and it was delicious!

I'm not jealous!
I'm not jealous!
I'm not jealous!

Of course you aren't, if you wanted some you'd just make
some yourself!

nancy


Well, uhm... I never made cream of asparagus soup myself.

I'm asparaguschallengus!

So look at the recipe the OP posted for Bob Pastorio's 'Cream of Anything'
soup and have a field day! It's not difficult. Steam the asparagus (cut
into pieces) a little before adding to the cream soup. I like to season
mine with a little paprika.

Jill

Chris Marksberry wrote:
"Chris Marksberry" wrote

I tested Bob Pastorio's Cream of Anything Soup for a cookbook which
is a work in progress on the Foodwine mailing list.

The book is going to be dedicated to Bob and many of his recipes
will appear in the book. Probably be a year or more before the
book is actually published and will be available to the members of
the Foodwine list.

Is it to raise funds for a cause?

nancy

Nancy,

This will be the second cookbook we've self-published. The proceeds
from the first book went to various charities when we had the death
of a member.

I'm on the committee for the publication of our cookbook and any
proceeds will probably go to the "Carla Fund" for Bob's daughter's
continuing education. BTW, individuals from the Foodwine list have
already made donations which Carol (Bob's widow) arranged to be set
up.

That's wonderful, Chris. He was such a loss on so many levels, but of
course moreso to his wife and his daughter.

Jill

jmcquown said...

Andy wrote:
Nancy Young said...


"Andy" q wrote

jmcquown said...

Andy wrote:

I can't remember the last time I had cream of asparagus soup.
[sniffle]

Awwww, sorry Andy! I had a bowl of cream of asparagus soup at a
place called the Runway Cafe near the airport in Moline just last
week. It's not exactly something you'd expect to find at what
amounted to a small diner, is it? But it was the soup of the day,
and it was delicious!

I'm not jealous!
I'm not jealous!
I'm not jealous!

Of course you aren't, if you wanted some you'd just make
some yourself!

nancy


Well, uhm... I never made cream of asparagus soup myself.

I'm asparaguschallengus!

So look at the recipe the OP posted for Bob Pastorio's 'Cream of
Anything'
soup and have a field day! It's not difficult. Steam the asparagus (cut
into pieces) a little before adding to the cream soup. I like to season
mine with a little paprika.

Jill


GOSH! My favorite females of r.f.c are ganging up against me. I only meant,
well I didn't mean to, but, and now with these X-ray specs that finally
arrived from 1963...

Silly females!!!

Come near me and I'll PINCH ya. I swear I will!!!

Andy

"texpat" wrote in message
. net...

I found this spot, which has a number of Bob's recipes.

http://wsva.valleyradio.com/newbob.htm



Pastorio had a post about cream of anything soup....maybe it can be
googled for.

Christine


It's a shame I didn't ever hear him. That is a local radio station for me.
Dee Dee

On Mon, 24 Sep 2007 16:43:20 -0500, Andy q wrote:

jmcquown said...

So look at the recipe the OP posted for Bob Pastorio's 'Cream of
Anything'
soup and have a field day! It's not difficult. Steam the asparagus (cut
into pieces) a little before adding to the cream soup. I like to season
mine with a little paprika.

Jill


GOSH! My favorite females of r.f.c are ganging up against me.
I am going to be one more.

It isn't hard. It's a breeze compared to gumbo.

One note to add. You might want to puree the asparagus after steaming
it. Or at least get it to a somewhat pureed consistency. A bit of
texture *might* be nice, but I somehow don't associate chunky with
asparagus soup. Creamy, yes.... And leave a spear tip or two as a
garnish, if you wish.

Christine

Christine Dabney wrote:
On Mon, 24 Sep 2007 16:43:20 -0500, Andy q wrote:

jmcquown said...

So look at the recipe the OP posted for Bob Pastorio's 'Cream of
Anything' soup and have a field day! It's not difficult. Steam
the asparagus (cut into pieces) a little before adding to the cream
soup. I like to season mine with a little paprika.

Jill


GOSH! My favorite females of r.f.c are ganging up against me.
I am going to be one more.

It isn't hard. It's a breeze compared to gumbo.

No joke! No browning a roux!

One note to add. You might want to puree the asparagus after steaming
it. Or at least get it to a somewhat pureed consistency. A bit of
texture *might* be nice, but I somehow don't associate chunky with
asparagus soup. Creamy, yes.... And leave a spear tip or two as a
garnish, if you wish.

Christine

Exactly! Puree the soup (a stick blender is great for this) but reserve a
few tips. Once you've stirred the dished up soup the tips don't exactly
remain as "garnish" for long, anyway

Jill

Christine Dabney said...

On Mon, 24 Sep 2007 16:43:20 -0500, Andy q wrote:

jmcquown said...

So look at the recipe the OP posted for Bob Pastorio's 'Cream of
Anything'
soup and have a field day! It's not difficult. Steam the asparagus
(cut
into pieces) a little before adding to the cream soup. I like to
season
mine with a little paprika.

Jill


GOSH! My favorite females of r.f.c are ganging up against me.
I am going to be one more.

It isn't hard. It's a breeze compared to gumbo.

One note to add. You might want to puree the asparagus after steaming
it. Or at least get it to a somewhat pureed consistency. A bit of
texture *might* be nice, but I somehow don't associate chunky with
asparagus soup. Creamy, yes.... And leave a spear tip or two as a
garnish, if you wish.

Christine


Pinch!!!

Andy

Nancy Young wrote:

This is true, I do not like skim milk, but it was more than that. The
powdered
stuff had this awful processed taste to it.

A sort of icky caramelized smell or something..? I'd rather go without
than drink that stuff.

In article ,
Blinky the Shark wrote:

Cream of pizza soup! Something new to do with the pizza the day after.

That could be tasty. Here's how I'd do it although I never have. But I
might.

2 slices of whatever cold pizza chopped bite size.
3 cups of milk
2 tablespoons of flour
2 tablespoons of butter
salt to taste.
chicken boullion cube for extra flavor in enough water to dissolve it in
(optional)

Make a roux of the flour and butter. Add milk and whisk until thickened.
Stick your finger in the result and taste it. It will need salt and
probably the boullion would help. Stick your finger in again after that
and adjust with any off-list seasoning that you think appropriate. When
just right, toss in the pizza chunks and let them just heat up. Two
minutes probably. What's not to like? The proportions are off the top of
my head though.

leo

Leonard Blaisdell wrote:
In article ,
Blinky the Shark wrote:

Cream of pizza soup! Something new to do with the pizza the day after.

That could be tasty. Here's how I'd do it although I never have. But I
might.

2 slices of whatever cold pizza chopped bite size.
3 cups of milk
2 tablespoons of flour
2 tablespoons of butter
salt to taste.
chicken boullion cube for extra flavor in enough water to dissolve it in
(optional)

Make a roux of the flour and butter. Add milk and whisk until thickened.
Stick your finger in the result and taste it. It will need salt and
probably the boullion would help. Stick your finger in again after that
and adjust with any off-list seasoning that you think appropriate. When
just right, toss in the pizza chunks and let them just heat up. Two
minutes probably. What's not to like? The proportions are off the top of
my head though.

I should confess that I was, indeed, only half joking with my
suggestion. I think this actually could be done.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project moved to this site August 28th:
http://improve-usenet.org

jmcquown wrote:

Exactly! Puree the soup (a stick blender is great for this) but
reserve a few tips. Once you've stirred the dished up soup the tips
don't exactly remain as "garnish" for long, anyway

Simply pureeing the soup will leave all of the fiber in it, and long fibers
(half inch) can be very disgusting in a soup. I use wht we call
"passa-verdure" which has the exact goal of blocking all of the fiber, to
have a smooth soup. The verb "passare" (to pass) means the vegetables pass
between metal disks which retain fiber.
--
Vilco
Think pink, drink rose'

Blinky the Shark wrote:
Leonard Blaisdell wrote:
In article ,
Blinky the Shark wrote:

Cream of pizza soup! Something new to do with the pizza the day
after.

That could be tasty. Here's how I'd do it although I never have. But
I might.

2 slices of whatever cold pizza chopped bite size.
3 cups of milk
2 tablespoons of flour
2 tablespoons of butter
salt to taste.
chicken boullion cube for extra flavor in enough water to dissolve
it in (optional)


I should confess that I was, indeed, only half joking with my
suggestion. I think this actually could be done.

I'd have to say you're out of your mind, but then again, I'm not going to be
the one eating this concoction. Especially not if you add a boullion cube
to an already salty pizza

Jill

On Sep 24, 8:33 pm, Goomba38 wrote:
Nancy Young wrote:
This is true, I do not like skim milk, but it was more than that. The
powdered
stuff had this awful processed taste to it.

A sort of icky caramelized smell or something..? I'd rather go without
than drink that stuff.

Powdered milk is bad. Jarred mayo is bad. Canned spinach is bad.

I keep waiting for someone to post a quiche recipe made with canned
spinach.

They'll defend it by saying something like, "Try it. It's pretty
good."

--Bryan

On Sep 23, 11:15 pm, wrote:
sf wrote:
On Sun, 23 Sep 2007 21:56:02 -0600, Christine Dabney
wrote:

On Sun, 23 Sep 2007 20:45:19 -0700, Bobo Bonobo®
wrote:

On Sep 23, 10:30 pm, wrote:
I would like to know how to make a base of 'cream of soup' so I can
easily make it into tomato chicken mushroom ect soup. Any help is
appreciated.

Type this into Google: "cream of" bechamel

--Bryan

Pastorio had a post about cream of anything soup....maybe it can be
googled for.

Christine

YES! Google for "Cream of Anything Soup".
--

Wonderful!

I guess I could have figured out using "anything" instead of ********
to Google.

Yea I did Google that. Lots of stuff. My soup making skills will
increase.

I saw one recipe that uses powdered milk. I forgot about using
powdered milk. That made a pretty unique creamy effect with some corn
starch for soups and sauces.

This?

http://www.budget101.com/recipes/id272.htm

That "recipe" screams, "I am trashy."

--Bryan

"jmcquown" wrote

Blinky the Shark wrote:
Leonard Blaisdell wrote:

Blinky the Shark wrote:

Cream of pizza soup! Something new to do with the pizza the day
after.

That could be tasty. Here's how I'd do it although I never have. But
I might.

2 slices of whatever cold pizza chopped bite size.
3 cups of milk
2 tablespoons of flour
2 tablespoons of butter
salt to taste.
chicken boullion cube for extra flavor in enough water to dissolve
it in (optional)


I should confess that I was, indeed, only half joking with my
suggestion. I think this actually could be done.

I'd have to say you're out of your mind, but then again, I'm not going to
be
the one eating this concoction. Especially not if you add a boullion cube
to an already salty pizza

I thought cream of pizza soup would have cheese, tomatoes, sausage,
peppers, like that. Traditional pizza seasonings. Sounds good to me.

nancy