While frolicking around in rec.food.cooking, Victor Sack of infinite
loop said:

>In case your posting from a Swedish newsserver is a clue to your
>location, the soup you had was likely made with white asparagus, the
>most popular by far in Europe, but not in America where the green
>variety predominates, AFAIK. Most popular white asparagus soup recipes
>result in a whitish colour, whether milk, cream or flour is used or not.
>
You're right. I *am* located in Sweden, but the pieces of asparagus in
the soup I had was green (and a bit crunchy, which I liked). I *like*
asparagus soup, but I normally can't eat it, as it might contain dairy
products, which will make me ill. That's why I was so happy to find
one which I could eat, and had hoped that someone in here would have a
recipe. Milk and cream I can easily replace, but non dairy
replacements for sour cream or yoghurt is quite expensive, if you want
something edible.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
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