While frolicking around in rec.food.cooking, Katra of Terra's
Treasures said:

>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.

I don't have such a china cap, though it looks like a good idea.
>
>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.
>
I'm going to have to ask how to puree something. Is it pressing it
through a sieve, or something?
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
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