Washington asparagus is on sale for $1.88/lb at Cub this week. I picked
up a bunch on my way home from church. I happen to like the fat spears;
they are, in my opinion, no less delectable than the wimpy pencil-thin
spears.

I snapped them and peeled the tough end pieces with my handydandy
asparagus peeler which was a gift from Anne Bourget (used to post here
frequently) while I was cooking the spears in a skillet with a bit of
water and some butter and a pinch of salt. I set the peeled and diced
pieces to cooking in a small saucepan.

When all was done, I pureed (with a Braun stick blender) the now tender
end pieces and it awaits my pleasure in a quart Pyrex measuring pitcher.
Right now I have "some" chopped celery and "some" chopped onion
simmering in some extra asparagus cooking liquid. When it is done and
mooshy tender, I will puree it also with the stick blender.

it's tempting to add fresh mushrooms to the creamy soup (assuming it
gets to that point) base but, having once done that, I'm not convinced
that it's all that swell. Did I mention that I will add some cooked,
cut asparagus to the cream soup base? I didn't, did I? I plan to do
that.

i will likely use some homemade chicken broth as the liquid for the soup
and add some heavy cream (because I have it) to it, too.

How's that sound?

I've posted a couple other asparagus soup recipes and solicited comments
about the recipes.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On Sun, 11 May 2008 20:35:30 -0400, "kilikini"
wrote:

I don't think you can't go wrong with asparagus and mushrooms - two of my
favorite ingredients.

I love the two *separately*, but together they sound like a soup from
Hell.

--
See return address to reply by email
remove the smile first

On Sun 11 May 2008 07:54:27p, sf told us...

On Sun, 11 May 2008 20:35:30 -0400, "kilikini"
wrote:

I don't think you can't go wrong with asparagus and mushrooms - two of my
favorite ingredients.

I love the two *separately*, but together they sound like a soup from
Hell.

Agreed... Asparagus is such a wonderful flavor, I wouldn't combine much of
anything with it, except to make it a wonderfully creamy soup, and that
would definitely mean *cream*, not milk, although a bit of chicken broth
doesn't hurt if it doesn't dominate. Having said that, I usually add just
enough onion for a very mild flavor. I like to float the tender tips on
top of the soup, and sometimes a light grating of parmesan.

I would do the same with artichokes, as a separate soup, of course. A
large garlicky crouton is nice to float on that one.

I would never be tempted to add mushroooms to either soup, regardless of
how much I love them. Now a creamy mushroom soup or mushroom-barley soup
is another thing altogther.

Most good vegetables stand on their own.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 3hrs 50mins
-------------------------------------------
And he disappeared in a puff of logic.
-------------------------------------------

Melba's Jammin' wrote:
Washington asparagus is on sale for $1.88/lb at Cub this week. I
picked up a bunch on my way home from church. I happen to like the
fat spears; they are, in my opinion, no less delectable than the
wimpy pencil-thin spears.

I snapped them and peeled the tough end pieces with my handydandy
asparagus peeler which was a gift from Anne Bourget (used to post here
frequently) while I was cooking the spears in a skillet with a bit of
water and some butter and a pinch of salt. I set the peeled and diced
pieces to cooking in a small saucepan.

When all was done, I pureed (with a Braun stick blender) the now
tender end pieces and it awaits my pleasure in a quart Pyrex
measuring pitcher. Right now I have "some" chopped celery and "some"
chopped onion simmering in some extra asparagus cooking liquid. When
it is done and mooshy tender, I will puree it also with the stick
blender.

it's tempting to add fresh mushrooms to the creamy soup (assuming it
gets to that point) base but, having once done that, I'm not convinced
that it's all that swell. Did I mention that I will add some cooked,
cut asparagus to the cream soup base? I didn't, did I? I plan to do
that.

i will likely use some homemade chicken broth as the liquid for the
soup and add some heavy cream (because I have it) to it, too.

How's that sound?

I've posted a couple other asparagus soup recipes and solicited
comments about the recipes.
--
-Barb, Mother Superior, HOSSSPoJ
You must have had the same 8th grade Home Ec class that I did. Cream of
Asparagus soup from the tough ends was a mandatory thing to make. I still
make it as it satisfies my tummy. No mushrooms.
Janet

Melba's Jammin' wrote in
:

Washington asparagus is on sale for $1.88/lb at Cub this week. I
picked up a bunch on my way home from church. I happen to like the
fat spears; they are, in my opinion, no less delectable than the wimpy
pencil-thin spears.

I snapped them and peeled the tough end pieces with my handydandy
asparagus peeler which was a gift from Anne Bourget (used to post here
frequently) while I was cooking the spears in a skillet with a bit of
water and some butter and a pinch of salt. I set the peeled and diced
pieces to cooking in a small saucepan.

When all was done, I pureed (with a Braun stick blender) the now
tender end pieces and it awaits my pleasure in a quart Pyrex measuring
pitcher. Right now I have "some" chopped celery and "some" chopped
onion simmering in some extra asparagus cooking liquid. When it is
done and mooshy tender, I will puree it also with the stick blender.

it's tempting to add fresh mushrooms to the creamy soup (assuming it
gets to that point) base but, having once done that, I'm not convinced
that it's all that swell. Did I mention that I will add some cooked,
cut asparagus to the cream soup base? I didn't, did I? I plan to do
that.

i will likely use some homemade chicken broth as the liquid for the
soup and add some heavy cream (because I have it) to it, too.

How's that sound?

I've posted a couple other asparagus soup recipes and solicited
comments about the recipes.

Sounds great to me. I usually buy 2ea 2.5 lb. bags of asparagus when I
got to Costo. I start with sauteeing some garlic and onions in butter
then toss in the asparagus. I don't peel mine but just snap the ends off.
I give it a good long sautee and then add chicken stock. I too use the
Braun stick blender on mine. I'll also add some plain yogurt and a little
lemon juice and a few herbs just before blending and then season with
salt/pepper to taste.

I've tried without the yogurt and it's not the same. The yogurt seems to
add a little body to the flavor as well as some lgihter creaminess. Aside
from adding some cooked aspragus tips that I save from the start I never
add anything else. I don't like really heavy crea soups and this seems to
work for me every time.

"kilikini" wrote in news:48279124$0$4063
:

Occasionally
I'll add a bit of thyme because I just like it.


I'd also add a dash of cayenne pepper or a sprinkling of crushed red
pepper, enough to add a bit of zip but not any true heat.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

In article ,
"Janet Bostwick" wrote:

Melba's Jammin' wrote:
Washington asparagus is on sale for $1.88/lb at Cub this week. I
picked up a bunch on my way home from church. I happen to like the
fat spears; they are, in my opinion, no less delectable than the
wimpy pencil-thin spears.

I snapped them and peeled the tough end pieces with my handydandy
asparagus peeler which was a gift from Anne Bourget (used to post here
frequently) while I was cooking the spears in a skillet with a bit of
water and some butter and a pinch of salt. I set the peeled and diced
pieces to cooking in a small saucepan.

When all was done, I pureed (with a Braun stick blender) the now
tender end pieces and it awaits my pleasure in a quart Pyrex
measuring pitcher. Right now I have "some" chopped celery and "some"
chopped onion simmering in some extra asparagus cooking liquid. When
it is done and mooshy tender, I will puree it also with the stick
blender.

it's tempting to add fresh mushrooms to the creamy soup (assuming it
gets to that point) base but, having once done that, I'm not convinced
that it's all that swell. Did I mention that I will add some cooked,
cut asparagus to the cream soup base? I didn't, did I? I plan to do
that.

i will likely use some homemade chicken broth as the liquid for the
soup and add some heavy cream (because I have it) to it, too.

How's that sound?

I've posted a couple other asparagus soup recipes and solicited
comments about the recipes.
--
-Barb, Mother Superior, HOSSSPoJ
You must have had the same 8th grade Home Ec class that I did. Cream of
Asparagus soup from the tough ends was a mandatory thing to make. I still
make it as it satisfies my tummy. No mushrooms.
Janet


I've only just started peeling and using the tough ends. Putzy but
fairly mindless to do while I was watching a movie. :-) I have less
than two cups of puree (I also pureed the onion and celery) to work
with, along with maybe a cup of regular stem pieces and a 1/2 cup of
tips. When I get to it (later today, likely) I'll add the stem pieces
and tips to the base.

(My potato and pea soup is awesome, BTW.)
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On Sun, 11 May 2008 19:20:39 -0500, Melba's Jammin'
wrote:

Washington asparagus is on sale for $1.88/lb at Cub this week. I picked
up a bunch on my way home from church. I happen to like the fat spears;
they are, in my opinion, no less delectable than the wimpy pencil-thin
spears.

I snapped them and peeled the tough end pieces with my handydandy
asparagus peeler which was a gift from Anne Bourget (used to post here
frequently) while I was cooking the spears in a skillet with a bit of
water and some butter and a pinch of salt. I set the peeled and diced
pieces to cooking in a small saucepan.

When all was done, I pureed (with a Braun stick blender) the now tender
end pieces and it awaits my pleasure in a quart Pyrex measuring pitcher.
Right now I have "some" chopped celery and "some" chopped onion
simmering in some extra asparagus cooking liquid. When it is done and
mooshy tender, I will puree it also with the stick blender.

it's tempting to add fresh mushrooms to the creamy soup (assuming it
gets to that point) base but, having once done that, I'm not convinced
that it's all that swell. Did I mention that I will add some cooked,
cut asparagus to the cream soup base? I didn't, did I? I plan to do
that.

i will likely use some homemade chicken broth as the liquid for the soup
and add some heavy cream (because I have it) to it, too.

How's that sound?


Sounds like an idea I'm going to steal.

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

In article 3,
Chile Fiend wrote:


then toss in the asparagus. I don't peel mine but just snap the ends off.


But then what do you do with the ends? Lot of good flavor and such
there.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote in
:

In article 3,
Chile Fiend wrote:


then toss in the asparagus. I don't peel mine but just snap the ends
off.


But then what do you do with the ends? Lot of good flavor and such
there.


I'm only talking about the bottom inch or so, which is often very woody and
not all that flavorful.

On Mon 12 May 2008 03:42:02p, Chile Fiend told us...

Dan Abel wrote in
:

In article 3,
Chile Fiend wrote:


then toss in the asparagus. I don't peel mine but just snap the ends
off.


But then what do you do with the ends? Lot of good flavor and such
there.


I'm only talking about the bottom inch or so, which is often very woody
and not all that flavorful.


Yes, I discard that, too, for the same reasons.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/12(XII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1wks 6dys 8hrs 10mins
-------------------------------------------
I hate it when that happens.
-------------------------------------------