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?
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"No. *Real* men eat whatever they like." Chwith (AFV)

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.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"MEow" > wrote in message
news
> 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?
> --
> Nikitta a.a. #1759 Apatriot(No, not apricot)#18
> ICQ# 251532856
> Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
> "No. *Real* men eat whatever they like." Chwith (AFV)

No flour in this, but it's blended and very creamy, not to mention
delicious.

ASPARAGUS LEMON SOUP

1/2 pound fresh asparagus, chopped
1/2 cup celery, chopped
1 1/2 cups chicken broth
1/4 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
dash white pepper
1/4 cup heavy cream

Combine asparagus, celery and chicken broth in saucepan. Heat to boiling,
reduce heat to low, and cook 10 minutes. Cool. Poor mixture into blender and
blend until smooth. Stir in lemon peel, lemon juice, pepper and cream. Pour
soup into saucepan and heat until warm, or chill and serve cold.

This may well have come from RCTN. Anyone claim it?

Felice

"Felice Friese" > wrote in message
news:6o0Mb.17006$Rc4.68741@attbi_s54...
>
> "MEow" > wrote in message
> news
> > 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?
> > --
> > Nikitta a.a. #1759 Apatriot(No, not apricot)#18
> > ICQ# 251532856
> > Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
> > "No. *Real* men eat whatever they like." Chwith (AFV)
>
> No flour in this, but it's blended and very creamy, not to mention
> delicious.
>
> ASPARAGUS LEMON SOUP
>
> 1/2 pound fresh asparagus, chopped
> 1/2 cup celery, chopped
> 1 1/2 cups chicken broth
> 1/4 teaspoon grated lemon peel
> 1 tablespoon fresh lemon juice
> dash white pepper
> 1/4 cup heavy cream
>
> Combine asparagus, celery and chicken broth in saucepan. Heat to boiling,
> reduce heat to low, and cook 10 minutes. Cool. Poor mixture into blender
and
> blend until smooth. Stir in lemon peel, lemon juice, pepper and cream.
Pour
> soup into saucepan and heat until warm, or chill and serve cold.
>
> This may well have come from RCTN. Anyone claim it?
>
> Felice

How about RFC? I'm a fine needleworker but I can't embroider asparagus.

Felice

>Katra wrote:
>
>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.

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

I can't be bothered saving the ends... after breaking off the tough ends I make
a treat of munching out the pith, tastes great but makes for some mighty smelly
pith! hehe


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
(PENMART01) wrote:

> >Katra wrote:
> >
> >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.
>
> >
> >Making the asparagus extract is quite a bit of work, but it salvages the
> >tougher stems.
>
> I can't be bothered saving the ends... after breaking off the tough ends I
> make
> a treat of munching out the pith, tastes great but makes for some mighty
> smelly
> pith! hehe
>
> Sheldon

<snort> Sure does....... ;-)
Wierd how it does that.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra > wrote in
:

> In article >,
> (PENMART01) wrote:
>
>> >Katra wrote:
>> >
>> >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.
>>
>> >
>> >Making the asparagus extract is quite a bit of work, but it salvages
>> >the tougher stems.
>>
>> I can't be bothered saving the ends... after breaking off the tough
>> ends I make
>> a treat of munching out the pith, tastes great but makes for some
>> mighty smelly
>> pith! hehe
>>
>> Sheldon
>
> <snort> Sure does....... ;-)
> Wierd how it does that.
>
> K.
>

I read somewhere (it might have been here) that it affects some people
that way, but not others. Never knew that.

Wayne

In article >,
Wayne Boatwright > wrote:

> Katra > wrote in
> :
>
> > In article >,
> > (PENMART01) wrote:
> >
> >> >Katra wrote:
> >> >
> >> >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.
> >>
> >> >
> >> >Making the asparagus extract is quite a bit of work, but it salvages
> >> >the tougher stems.
> >>
> >> I can't be bothered saving the ends... after breaking off the tough
> >> ends I make
> >> a treat of munching out the pith, tastes great but makes for some
> >> mighty smelly
> >> pith! hehe
> >>
> >> Sheldon
> >
> > <snort> Sure does....... ;-)
> > Wierd how it does that.
> >
> > K.
> >
>
> I read somewhere (it might have been here) that it affects some people
> that way, but not others. Never knew that.
>
> Wayne

Kinda gross really. <G>
I might have to google it......

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Sun, 11 Jan 2004 00:26:06 GMT, "Felice Friese" >
wrote:

>
>"Felice Friese" > wrote in message
>news:6o0Mb.17006$Rc4.68741@attbi_s54...

>> No flour in this, but it's blended and very creamy, not to mention
>> delicious.
>>
>> ASPARAGUS LEMON SOUP
<snip>
>> This may well have come from RCTN. Anyone claim it?
>>

>How about RFC? I'm a fine needleworker but I can't embroider asparagus.

Try needlepoint. My sister gave me a lovely, framed artichoke for my
kitchen. :-)

Katra writes:

>Wayne Boatboob wrote:
>
>> Katra wrote>
>>

>> > (PENMART01) wrote:
>> >
>> >> >Katra wrote:
>> >> >
>> >> >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.
>> >>
>> >> >
>> >> >Making the asparagus extract is quite a bit of work, but it salvages
>> >> >the tougher stems.
>> >>
>> >> I can't be bothered saving the ends... after breaking off the tough
>> >> ends I make
>> >> a treat of munching out the pith, tastes great but makes for some
>> >> mighty smelly
>> >> pith! hehe
>> >
>> > <snort> Sure does....... ;-)
>> > Wierd how it does that.
>>
>> I read somewhere (it might have been here) that it affects some people
>> that way, but not others. Never knew that.
>
>Kinda gross really. <G>
>I might have to google it......

Google, gargle, tinkle, whatever... just don't forget to rinse and flush!
hehehehe


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

(snip)

> > >> >Making the asparagus extract is quite a bit of work, but it salvages
> > >> >the tougher stems.
> > >>
> > >> I can't be bothered saving the ends... after breaking off the tough
> > >> ends I make
> > >> a treat of munching out the pith, tastes great but makes for some
> > >> mighty smelly
> > >> pith! hehe
> > >>
> > >> Sheldon
> > >
> > > <snort> Sure does....... ;-)
> > > Wierd how it does that.
> > >
> > > K.
> > >
> >
> > I read somewhere (it might have been here) that it affects some people
> > that way, but not others. Never knew that.
> >
> > Wayne
>
> Kinda gross really. <G>
> I might have to google it......
>
> K.
>
If you find out, please let me know! I've been wondering that for years!
I love asparagus so much that when it's in season, I'll eat up to two
bunches a day; no after that I do NOT use public restrooms! My ex used to
complain that that *smell* would actually seep through my pores. I can't
tell. Anyway, I've been looking for an answer to the fragrant question for
years and never found one.

Kilikini

"PENMART01" > wrote in message
...

> I can't be bothered saving the ends... after breaking off the tough ends I
make
> a treat of munching out the pith, tastes great but makes for some mighty
smelly
> pith! hehe
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."

Speaking of asparagus pith reminds me of the couple who ate asparagus on a
blind date, during which "she" made it extremely obvious that "he" was a
disappointment. As they parted, he said to her, "Just think: in a few hours
our urine will smell the same."

Felice

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
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Super Nostril Smiley Man! :E)" Wikkit (afdaniain)

While frolicking around in rec.food.cooking, Felice Friese of Comcast
Online said:

>ASPARAGUS LEMON SOUP
>
[snip recipe]

Thanks. I'll try that some time.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"[1] - And if someone tries to tell a joke to connect underpants and
potatoes, that joke's about SWIMMING TRUNKS, OK?" Freakstone
(afdaniain)

> "Felice Friese" writes:
>
>"PENMART01" wrote:
>
>> I can't be bothered saving the ends... after breaking off the tough ends I
>make
>> a treat of munching out the pith, tastes great but makes for some mighty
>smelly
>> pith! hehe
>
>Speaking of asparagus pith reminds me of the couple who ate asparagus on a
>blind date, during which "she" made it extremely obvious that "he" was a
>disappointment. As they parted, he said to her, "Just think: in a few hours
>our urine will smell the same."

So you married him.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

In article >,
"kilikini" > wrote:

> (snip)
>
> > > >> >Making the asparagus extract is quite a bit of work, but it salvages
> > > >> >the tougher stems.
> > > >>
> > > >> I can't be bothered saving the ends... after breaking off the tough
> > > >> ends I make
> > > >> a treat of munching out the pith, tastes great but makes for some
> > > >> mighty smelly
> > > >> pith! hehe
> > > >>
> > > >> Sheldon
> > > >
> > > > <snort> Sure does....... ;-)
> > > > Wierd how it does that.
> > > >
> > > > K.
> > > >
> > >
> > > I read somewhere (it might have been here) that it affects some people
> > > that way, but not others. Never knew that.
> > >
> > > Wayne
> >
> > Kinda gross really. <G>
> > I might have to google it......
> >
> > K.
> >
> If you find out, please let me know! I've been wondering that for years!
> I love asparagus so much that when it's in season, I'll eat up to two
> bunches a day; no after that I do NOT use public restrooms! My ex used to
> complain that that *smell* would actually seep through my pores. I can't
> tell. Anyway, I've been looking for an answer to the fragrant question for
> years and never found one.
>
> Kilikini
>
>

<grins> I don't usually worry about it since the affect is so short
lived... 5 or 6 hours at most. I love asparagus too much (and it is SO
good for you) to give it up for that silly reason. :-)

Even if I did discover the reason, I don't think there is anything you
can do about it...

It's no worse than eating garlic or onions.
Asparagus is in the same family I believe, so that is probably the
reason.

K

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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?

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.

Here is a nice, simple recipe using cream and sour cream, which assumes
the use of white asparagus.

Asparagus soup
For 4

500 g (1 pound) fresh asparagus
2 tablespoons butter
3 tablespoons cream
5 tablespoons sour cream or yoghurt
a few drops of lemon juice (optional)
4 egg yolks

Peel the asparagus and trim off the woody ends. Break into small
pieces, about 1-inch long. Cook in boiling salted water until tender.
Reserve the tips, and blend the remaining asparagus to a purée with 1 l
(2 pints) of the cooking liquid and the butter in a blender. Return the
puréed soup to the saucepan and stir in the cream and sour cream. Heat
gently for 5 minutes.

Beat the egg yolks in a bowl and gradually add 3 spoonfuls of the hot
soup. Stir the egg mixture into the remaining soup and heat. Do not
allow to boil. Add the reserved asparagus tips and serve.

Victor

In article >,
MEow > wrote:

> 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

Generally, when you puree something, most stuff can just go into a
blender or food processor, but in the case of asparagus, there are
fibers to deal with! With frozen asparagus (tough) stems, the freezing
and thawing softens them some but I also steam them first.

A fine screen collander and a spoon can substitute for a china cap. You
want to squish the edible mush thru the screen while leaving the
indedible fibers in the colander. :-)

With canned asparagus, or steamed tender asparagus, you can just whir it
in the blender with a small amount of heavy cream or chicken broth, and
it's ready to go. A small amount of liquid (be careful!) can make
thicker stuff puree better.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra > wrote in
:

> In article >,
> "kilikini" > wrote:
>
>> (snip)
>>
>> > > >> >Making the asparagus extract is quite a bit of work, but it
>> > > >> >salvages the tougher stems.
>> > > >>
>> > > >> I can't be bothered saving the ends... after breaking off the
>> > > >> tough ends I make
>> > > >> a treat of munching out the pith, tastes great but makes for
>> > > >> some mighty smelly
>> > > >> pith! hehe
>> > > >>
>> > > >> Sheldon
>> > > >
>> > > > <snort> Sure does....... ;-)
>> > > > Wierd how it does that.
>> > > >
>> > > > K.
>> > > >
>> > >
>> > > I read somewhere (it might have been here) that it affects some
>> > > people that way, but not others. Never knew that.
>> > >
>> > > Wayne
>> >
>> > Kinda gross really. <G>
>> > I might have to google it......
>> >
>> > K.
>> >
>> If you find out, please let me know! I've been wondering that for
>> years! I love asparagus so much that when it's in season, I'll eat up
>> to two bunches a day; no after that I do NOT use public restrooms!
>> My ex used to complain that that *smell* would actually seep through
>> my pores. I can't tell. Anyway, I've been looking for an answer to
>> the fragrant question for years and never found one.
>>
>> Kilikini
>>
>>
>
> <grins> I don't usually worry about it since the affect is so short
> lived... 5 or 6 hours at most. I love asparagus too much (and it is SO
> good for you) to give it up for that silly reason. :-)
>
> Even if I did discover the reason, I don't think there is anything you
> can do about it...
>
> It's no worse than eating garlic or onions.
> Asparagus is in the same family I believe, so that is probably the
> reason.
>
> K
>

I agree, but I've always been curious as to exactly what makes the
difference in what people experience.

Frogleg > wrote in
:

> On Sun, 11 Jan 2004 00:26:06 GMT, "Felice Friese" >
> wrote:
>
>>
>>"Felice Friese" > wrote in message
>>news:6o0Mb.17006$Rc4.68741@attbi_s54...
>
>>> No flour in this, but it's blended and very creamy, not to mention
>>> delicious.
>>>
>>> ASPARAGUS LEMON SOUP
> <snip>
>>> This may well have come from RCTN. Anyone claim it?
>>>
>
>>How about RFC? I'm a fine needleworker but I can't embroider asparagus.
>
> Try needlepoint. My sister gave me a lovely, framed artichoke for my
> kitchen. :-)
>

How did it taste? <G>

In article >,
Wayne Boatwright > wrote:

> Katra > wrote in
> :
>
> > In article >,
> > "kilikini" > wrote:
> >
> >> (snip)
> >>
> >> > > >> >Making the asparagus extract is quite a bit of work, but it
> >> > > >> >salvages the tougher stems.
> >> > > >>
> >> > > >> I can't be bothered saving the ends... after breaking off the
> >> > > >> tough ends I make
> >> > > >> a treat of munching out the pith, tastes great but makes for
> >> > > >> some mighty smelly
> >> > > >> pith! hehe
> >> > > >>
> >> > > >> Sheldon
> >> > > >
> >> > > > <snort> Sure does....... ;-)
> >> > > > Wierd how it does that.
> >> > > >
> >> > > > K.
> >> > > >
> >> > >
> >> > > I read somewhere (it might have been here) that it affects some
> >> > > people that way, but not others. Never knew that.
> >> > >
> >> > > Wayne
> >> >
> >> > Kinda gross really. <G>
> >> > I might have to google it......
> >> >
> >> > K.
> >> >
> >> If you find out, please let me know! I've been wondering that for
> >> years! I love asparagus so much that when it's in season, I'll eat up
> >> to two bunches a day; no after that I do NOT use public restrooms!
> >> My ex used to complain that that *smell* would actually seep through
> >> my pores. I can't tell. Anyway, I've been looking for an answer to
> >> the fragrant question for years and never found one.
> >>
> >> Kilikini
> >>
> >>
> >
> > <grins> I don't usually worry about it since the affect is so short
> > lived... 5 or 6 hours at most. I love asparagus too much (and it is SO
> > good for you) to give it up for that silly reason. :-)
> >
> > Even if I did discover the reason, I don't think there is anything you
> > can do about it...
> >
> > It's no worse than eating garlic or onions.
> > Asparagus is in the same family I believe, so that is probably the
> > reason.
> >
> > K
> >
>
> I agree, but I've always been curious as to exactly what makes the
> difference in what people experience.

Individual body chemistry? :-) Kidney efficiency?
Ok, so who here has taken the time to google why Asparagus makes your
pee stink? LOL! I've not had time yet! Trying to get ready to leave for
a week. :-P

Hmmmmmmm... took less time than I thought.

Ok, go he

http://www.drdaveanddee.com/asparagus.html

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra > wrote in
:

> In article >,
> Wayne Boatwright > wrote:
>
>> Katra > wrote in
>> :
>>
>> > In article >,
>> > "kilikini" > wrote:
>> >
>> >> (snip)
>> >>
>> >> > > >> >Making the asparagus extract is quite a bit of work, but
>> >> > > >> >it salvages the tougher stems.
>> >> > > >>
>> >> > > >> I can't be bothered saving the ends... after breaking off
>> >> > > >> the tough ends I make
>> >> > > >> a treat of munching out the pith, tastes great but makes
>> >> > > >> for some mighty smelly
>> >> > > >> pith! hehe
>> >> > > >>
>> >> > > >> Sheldon
>> >> > > >
>> >> > > > <snort> Sure does....... ;-)
>> >> > > > Wierd how it does that.
>> >> > > >
>> >> > > > K.
>> >> > > >
>> >> > >
>> >> > > I read somewhere (it might have been here) that it affects
>> >> > > some people that way, but not others. Never knew that.
>> >> > >
>> >> > > Wayne
>> >> >
>> >> > Kinda gross really. <G>
>> >> > I might have to google it......
>> >> >
>> >> > K.
>> >> >
>> >> If you find out, please let me know! I've been wondering that
>> >> for years! I love asparagus so much that when it's in season, I'll
>> >> eat up to two bunches a day; no after that I do NOT use public
>> >> restrooms! My ex used to complain that that *smell* would actually
>> >> seep through my pores. I can't tell. Anyway, I've been looking
>> >> for an answer to the fragrant question for years and never found
>> >> one.
>> >>
>> >> Kilikini
>> >>
>> >>
>> >
>> > <grins> I don't usually worry about it since the affect is so short
>> > lived... 5 or 6 hours at most. I love asparagus too much (and it is
>> > SO good for you) to give it up for that silly reason. :-)
>> >
>> > Even if I did discover the reason, I don't think there is anything
>> > you can do about it...
>> >
>> > It's no worse than eating garlic or onions.
>> > Asparagus is in the same family I believe, so that is probably the
>> > reason.
>> >
>> > K
>> >
>>
>> I agree, but I've always been curious as to exactly what makes the
>> difference in what people experience.
>
> Individual body chemistry? :-) Kidney efficiency?
> Ok, so who here has taken the time to google why Asparagus makes your
> pee stink? LOL! I've not had time yet! Trying to get ready to leave
> for a week. :-P
>
> Hmmmmmmm... took less time than I thought.
>
> Ok, go he
>
> http://www.drdaveanddee.com/asparagus.html
>
> K.
>

Okay, now we know, Katra! Thanks for finding and posting this.

Wayne

In article >,
Wayne Boatwright > wrote:

> Katra > wrote in
> :
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> Katra > wrote in
> >> :
> >>
> >> > In article >,
> >> > "kilikini" > wrote:
> >> >
> >> >> (snip)
> >> >>
> >> >> > > >> >Making the asparagus extract is quite a bit of work, but
> >> >> > > >> >it salvages the tougher stems.
> >> >> > > >>
> >> >> > > >> I can't be bothered saving the ends... after breaking off
> >> >> > > >> the tough ends I make
> >> >> > > >> a treat of munching out the pith, tastes great but makes
> >> >> > > >> for some mighty smelly
> >> >> > > >> pith! hehe
> >> >> > > >>
> >> >> > > >> Sheldon
> >> >> > > >
> >> >> > > > <snort> Sure does....... ;-)
> >> >> > > > Wierd how it does that.
> >> >> > > >
> >> >> > > > K.
> >> >> > > >
> >> >> > >
> >> >> > > I read somewhere (it might have been here) that it affects
> >> >> > > some people that way, but not others. Never knew that.
> >> >> > >
> >> >> > > Wayne
> >> >> >
> >> >> > Kinda gross really. <G>
> >> >> > I might have to google it......
> >> >> >
> >> >> > K.
> >> >> >
> >> >> If you find out, please let me know! I've been wondering that
> >> >> for years! I love asparagus so much that when it's in season, I'll
> >> >> eat up to two bunches a day; no after that I do NOT use public
> >> >> restrooms! My ex used to complain that that *smell* would actually
> >> >> seep through my pores. I can't tell. Anyway, I've been looking
> >> >> for an answer to the fragrant question for years and never found
> >> >> one.
> >> >>
> >> >> Kilikini
> >> >>
> >> >>
> >> >
> >> > <grins> I don't usually worry about it since the affect is so short
> >> > lived... 5 or 6 hours at most. I love asparagus too much (and it is
> >> > SO good for you) to give it up for that silly reason. :-)
> >> >
> >> > Even if I did discover the reason, I don't think there is anything
> >> > you can do about it...
> >> >
> >> > It's no worse than eating garlic or onions.
> >> > Asparagus is in the same family I believe, so that is probably the
> >> > reason.
> >> >
> >> > K
> >> >
> >>
> >> I agree, but I've always been curious as to exactly what makes the
> >> difference in what people experience.
> >
> > Individual body chemistry? :-) Kidney efficiency?
> > Ok, so who here has taken the time to google why Asparagus makes your
> > pee stink? LOL! I've not had time yet! Trying to get ready to leave
> > for a week. :-P
> >
> > Hmmmmmmm... took less time than I thought.
> >
> > Ok, go he
> >
> > http://www.drdaveanddee.com/asparagus.html
> >
> > K.
> >
>
> Okay, now we know, Katra! Thanks for finding and posting this.
>
> Wayne

You are welcome, I think... ;-D

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

(snip)

> Individual body chemistry? :-) Kidney efficiency?
> Ok, so who here has taken the time to google why Asparagus makes your
> pee stink? LOL! I've not had time yet! Trying to get ready to leave for
> a week. :-P
>
> Hmmmmmmm... took less time than I thought.
>
> Ok, go he
>
> http://www.drdaveanddee.com/asparagus.html
>
> K.
>
> --
> >,,<Cat's Haven Hobby >,,<
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...ude=0&user id
=katra

Wow, thanks! Now we know............. :-P

Kilikini

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

>Generally, when you puree something, most stuff can just go into a
>blender or food processor, but in the case of asparagus, there are
>fibers to deal with! With frozen asparagus (tough) stems, the freezing
>and thawing softens them some but I also steam them first.
>
>A fine screen collander and a spoon can substitute for a china cap. You
>want to squish the edible mush thru the screen while leaving the
>indedible fibers in the colander. :-)
>
I don't have a fine screen colander either, so that asparagus thing
will have to wait, it seems. However, I've struggled with pushing soup
through a sieve before, so getting one of those china caps might not
be such a bad idea.

>With canned asparagus, or steamed tender asparagus, you can just whir it
>in the blender with a small amount of heavy cream or chicken broth, and
>it's ready to go. A small amount of liquid (be careful!) can make
>thicker stuff puree better.
>
Ah. Then we might be on to something.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

>MEow nikittariber says:
>
>Katra said:
>
>>Generally, when you puree something, most stuff can just go into a
>>blender or food processor, but in the case of asparagus, there are
>>fibers to deal with! With frozen asparagus (tough) stems, the freezing
>>and thawing softens them some but I also steam them first.
>>
>>A fine screen collander and a spoon can substitute for a china cap. You
>>want to squish the edible mush thru the screen while leaving the
>>indedible fibers in the colander. :-)
>>
>I don't have a fine screen colander either, so that asparagus thing
>will have to wait, it seems. However, I've struggled with pushing soup
>through a sieve before, so getting one of those china caps might not
>be such a bad idea.

A china cap is a fine screened sieve. But for removing vegetable fibers a food
mill works much better... also far easier to clean and infinitely more durable.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

While frolicking around in rec.food.cooking, PENMART01 of AOL
http://www.aol.com said:

>A china cap is a fine screened sieve. But for removing vegetable fibers a food
>mill works much better... also far easier to clean and infinitely more durable.
>
Thank you. I googled to see what it looks like, and I think it's
exactly what I need.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

In article >,
"kilikini" > wrote:

> (snip)
>
> > Individual body chemistry? :-) Kidney efficiency?
> > Ok, so who here has taken the time to google why Asparagus makes your
> > pee stink? LOL! I've not had time yet! Trying to get ready to leave for
> > a week. :-P
> >
> > Hmmmmmmm... took less time than I thought.
> >
> > Ok, go he
> >
> > http://www.drdaveanddee.com/asparagus.html
> >
> > K.
> >
>
> Wow, thanks! Now we know............. :-P
>
> Kilikini
>
You DID ask!!! LOL!

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
MEow > wrote:

> While frolicking around in rec.food.cooking, Katra of Terra's
> Treasures said:
>
> >Generally, when you puree something, most stuff can just go into a
> >blender or food processor, but in the case of asparagus, there are
> >fibers to deal with! With frozen asparagus (tough) stems, the freezing
> >and thawing softens them some but I also steam them first.
> >
> >A fine screen collander and a spoon can substitute for a china cap. You
> >want to squish the edible mush thru the screen while leaving the
> >indedible fibers in the colander. :-)
> >
> I don't have a fine screen colander either, so that asparagus thing
> will have to wait, it seems. However, I've struggled with pushing soup
> through a sieve before, so getting one of those china caps might not
> be such a bad idea.

They are a good tool and don't take up much space, but if you want to
splurge on a fantastic kitchen gadget, a Victorio Strainer is even
better. And it's good for berries and grapes for making seed free jelly.
I plan to try the asparagus squishing thru it next time. ;-) A china cap
is cheaper tho'.

http://shop.store.yahoo.com/mendings...tobasvics.html

>
> >With canned asparagus, or steamed tender asparagus, you can just whir it
> >in the blender with a small amount of heavy cream or chicken broth, and
> >it's ready to go. A small amount of liquid (be careful!) can make
> >thicker stuff puree better.
> >
> Ah. Then we might be on to something.

Simple is best. <G>
Especially when you are time challenged! LOL!

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
(PENMART01) wrote:

> >MEow nikittariber says:
> >
> >Katra said:
> >
> >>Generally, when you puree something, most stuff can just go into a
> >>blender or food processor, but in the case of asparagus, there are
> >>fibers to deal with! With frozen asparagus (tough) stems, the freezing
> >>and thawing softens them some but I also steam them first.
> >>
> >>A fine screen collander and a spoon can substitute for a china cap. You
> >>want to squish the edible mush thru the screen while leaving the
> >>indedible fibers in the colander. :-)
> >>
> >I don't have a fine screen colander either, so that asparagus thing
> >will have to wait, it seems. However, I've struggled with pushing soup
> >through a sieve before, so getting one of those china caps might not
> >be such a bad idea.
>
> A china cap is a fine screened sieve. But for removing vegetable fibers a
> food
> mill works much better... also far easier to clean and infinitely more
> durable.
>
> Sheldon

Shel', you don't have a Victorio Strainer???

I'm shocked! Shocked I tell you!!! ;-D

http://shop.store.yahoo.com/mendings...tobasvics.html

Might be other places to get one, but this was the first URL I found
with a picture...

I DO have one, and the juice runoff tray on mine is metal.

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>> A china cap is a fine screened sieve. But for removing vegetable fibers a
>> food
>> mill works much better... also far easier to clean and infinitely more
>> durable.
>>
>> Sheldon
>
>Shel', you don't have a Victorio Strainer???
>
>I'm shocked! Shocked I tell you!!! ;-D
>
>http://shop.store.yahoo.com/mendings...tobasvics.html

I had one, didn't like it... my trusty Foley food mill perfoms much better

>I DO have one, and the juice runoff tray on mine is metal.
>
>K.

That could prove fatal to a guy's equipment.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

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

>They are a good tool and don't take up much space, but if you want to
>splurge on a fantastic kitchen gadget, a Victorio Strainer is even
>better. And it's good for berries and grapes for making seed free jelly.
>I plan to try the asparagus squishing thru it next time. ;-) A china cap
>is cheaper tho'.
>
>http://shop.store.yahoo.com/mendings...tobasvics.html
>
I'm not a rich girl :0)
The food mill mentioned looks like what I need.
I'll try your idea once I've bought it.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"There is scarcely a business or industry left that could
understand the concept of shame even if they looked it up in a
dictionary." Eric Walker (AUE)

In article >,
(PENMART01) wrote:

> >> A china cap is a fine screened sieve. But for removing vegetable fibers a
> >> food
> >> mill works much better... also far easier to clean and infinitely more
> >> durable.
> >>
> >> Sheldon
> >
> >Shel', you don't have a Victorio Strainer???
> >
> >I'm shocked! Shocked I tell you!!! ;-D
> >
> >http://shop.store.yahoo.com/mendings...tobasvics.html
>
> I had one, didn't like it... my trusty Foley food mill perfoms much better
>
> >I DO have one, and the juice runoff tray on mine is metal.
> >
> >K.
>
> That could prove fatal to a guy's equipment.
>
> Sheldon

<snort> Whatever... ;-)

Please, I'm not familiar with food mills.

Any hints on brands, websites etc.?

Thanks!
K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra