In article >,
MEow > wrote:

> I had some asparagus soup a little while back, and it was great. At
> first I suspected that it contained milk, but was told that the white
> colour came from plain, white flour. However, I forgot to ask for a
> recipe. Does anyone in here have a recipe for that kind of asparagus
> soup?

Hmmmmmm.... for cream of Asparagus soup, I usually save up a few lbs. of
"woody" asparagus stems in the freezer.

I run them thru a china cap and then add some chicken stock to the
resulting asparagus moosh, get it simmering and add some fresh chopped,
or even canned asparagus, (one of the very few uses for canned
asparagus!) then thicken with arrowroot rather than flour.

Yum. :-)

Making the asparagus extract is quite a bit of work, but it salvages the
tougher stems.

Might be easier to just take some steamed asparagus and puree it.

K.

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