But there's still time for you to tell me how I should have done it.

Is there a particular herb or seasoning that will complement my soup?
My spice supply is pretty good, I think, with fairly common herbs
available to me.

My method will be a roux made with chicken broth in which I'm
rehydrating some minced onion bits. Will add some dairy. I'm thinking
that I'll puree some of the asparagus to include in the base.

The chicken is leftover from my roasted birdy of a few nights ago.
Whaddaya think? Shredded? Small pieces? Big chunks?


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-11-2010

On Mon, 19 Apr 2010 11:18:16 -0500, Melba's Jammin'
> wrote:

>But there's still time for you to tell me how I should have done it.
>
>Is there a particular herb or seasoning that will complement my soup?

I'll suggest the same thing I did when you were contemplating
grilling/roasting. Thyme and fennel.

Lou

Melba's Jammin' > writes:

> But there's still time for you to tell me how I should have done it.
>
> Is there a particular herb or seasoning that will complement my soup?
> My spice supply is pretty good, I think, with fairly common herbs
> available to me.
>
> My method will be a roux made with chicken broth in which I'm
> rehydrating some minced onion bits. Will add some dairy. I'm thinking
> that I'll puree some of the asparagus to include in the base.
>
> The chicken is leftover from my roasted birdy of a few nights ago.
> Whaddaya think? Shredded? Small pieces? Big chunks?

Shredded. Finely. And then only salt and pepper. Use the cut offs and
skin peel from Asparagus stems (steam both with the stems) and then liquidise them and
add cream/milk and add to your chicken broth.

"Melba's Jammin'" > wrote in message
...
> But there's still time for you to tell me how I should have done it.
>
> Is there a particular herb or seasoning that will complement my soup?
> My spice supply is pretty good, I think, with fairly common herbs
> available to me.
>
> My method will be a roux made with chicken broth in which I'm
> rehydrating some minced onion bits. Will add some dairy. I'm thinking
> that I'll puree some of the asparagus to include in the base.
>
> The chicken is leftover from my roasted birdy of a few nights ago.
> Whaddaya think? Shredded? Small pieces? Big chunks?
>
>
Little chunks. Sounds great.

In article >,
Lou Decruss > wrote:

> On Mon, 19 Apr 2010 11:18:16 -0500, Melba's Jammin'
> > wrote:
>
> >But there's still time for you to tell me how I should have done it.
> >
> >Is there a particular herb or seasoning that will complement my soup?
>
> I'll suggest the same thing I did when you were contemplating
> grilling/roasting. Thyme and fennel.
>
> Lou


Thanks. Thyme, probably not fennel. :-\

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-11-2010

In article >,
"cybercat" > wrote:

> > The chicken is leftover from my roasted birdy of a few nights ago.
> > Whaddaya think? Shredded? Small pieces? Big chunks?
> >
> >
> Little chunks. Sounds great.


Thanks.

--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-11-2010

In article >,
Bogbrush > wrote:

> Melba's Jammin' > writes:

> > The chicken is leftover from my roasted birdy of a few nights ago.
> > Whaddaya think? Shredded? Small pieces? Big chunks?
>
> Shredded. Finely. And then only salt and pepper. Use the cut offs and
> skin peel from Asparagus stems (steam both with the stems) and then
> liquidise them and add cream/milk and add to your chicken broth.


I forgot to mention that the asparagus is leftover, too. Only about the
top 4-5" are left. Thanks for the suggestions.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-11-2010

Melba's Jammin' wrote:
> But there's still time for you to tell me how I should have done it.
>
> Is there a particular herb or seasoning that will complement my soup?
> My spice supply is pretty good, I think, with fairly common herbs
> available to me.
>
> My method will be a roux made with chicken broth in which I'm
> rehydrating some minced onion bits. Will add some dairy. I'm thinking
> that I'll puree some of the asparagus to include in the base.
>
> The chicken is leftover from my roasted birdy of a few nights ago.
> Whaddaya think? Shredded? Small pieces? Big chunks?
>
>


I'd shred or chop small. I'd also use 3/4 inch lengths of asparagus
spears to avoid stringiness. I've never pureed it, I guess it would work.

Herbs: What do you like? Thyme, perhaps? I like tarragon and I noticed
this morning that the one in my whiskey barrel planter has taken off
grteened up and tripled in size from last year. There's also a
self-seeded lovage plant (which also is yummy with chicken) coming up in
there.

Your soup sounds very nice. If not for the asparagus I'd have suggested
some mild chopped chili ala sopa de tortilla.

gloria p

On Mon, 19 Apr 2010 13:36:03 -0600, "gloria.p" >
wrote:

>Melba's Jammin' wrote:
>> But there's still time for you to tell me how I should have done it.
>>
>> Is there a particular herb or seasoning that will complement my soup?
>> My spice supply is pretty good, I think, with fairly common herbs
>> available to me.
>>
>> My method will be a roux made with chicken broth in which I'm
>> rehydrating some minced onion bits. Will add some dairy. I'm thinking
>> that I'll puree some of the asparagus to include in the base.
>>
>> The chicken is leftover from my roasted birdy of a few nights ago.
>> Whaddaya think? Shredded? Small pieces? Big chunks?
>>
>>
>
>
>I'd shred or chop small. I'd also use 3/4 inch lengths of asparagus
>spears to avoid stringiness. I've never pureed it, I guess it would work.
>
>Herbs: What do you like? Thyme, perhaps? I like tarragon and I noticed
>this morning that the one in my whiskey barrel planter has taken off
>grteened up and tripled in size from last year. There's also a
>self-seeded lovage plant (which also is yummy with chicken) coming up in
>there.
>
>Your soup sounds very nice. If not for the asparagus I'd have suggested
>some mild chopped chili ala sopa de tortilla.

Pureeing asparagus is more a felony than canned... and polluting
asparagus with anything but butter/s n'p/lemon is a capital crime.
Asparagus poluted with lovage/tarragon is deserving of a glass rod
shoved up your uretha and shattered... you thought peeing stank
before...

In article >,
Melba's Jammin' > wrote:

> But there's still time for you to tell me how I should have done it.
>
> Is there a particular herb or seasoning that will complement my soup?
> My spice supply is pretty good, I think, with fairly common herbs
> available to me.
>
> My method will be a roux made with chicken broth in which I'm
> rehydrating some minced onion bits. Will add some dairy. I'm thinking
> that I'll puree some of the asparagus to include in the base.
>
> The chicken is leftover from my roasted birdy of a few nights ago.
> Whaddaya think? Shredded? Small pieces? Big chunks?

I'd vote for shredded, and add butter to the final soup on serving. :-)
A very small amount of Basil is complimentary too, but fresh would be
better if you have it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Mon, 19 Apr 2010 17:26:12 -0400, brooklyn1 wrote:

>
> Pureeing asparagus is more a felony than canned... and polluting
> asparagus with anything but butter/s n'p/lemon is a capital crime.
> Asparagus poluted with lovage/tarragon is deserving of a glass rod
> shoved up your uretha and shattered... you thought peeing stank
> before...

well, i gotta admit this is a nice change from your usual posts concerning
items shoved up anuses. maybe you're making progress.

blake