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PING: Jill
Jill, as the resident rfc soupaholic, do you have a favorite recipe for
cream of asparagus soup? I'm still buying beautiful asparagus for 89- 99¢/lb. and thought I'd make some. I found this recipe, but thought I'd ask the expert! Thanks, Wayne 1 pound [454 g] fresh asparagus spears 1 medium onion, diced 1 tablespoon [15 mL] butter 3 cups [750 mL] chicken broth 1 medium potato, peeled and diced 1 stalk celery, chopped 1 sprig fresh thyme or 1 teaspoon [5 mL] dried thyme Salt and freshly ground white pepper, to taste 1 cup [250 mL] cream, half and half or milk Soak and rinse asparagus spears. Remove and reserve top 1 inch [2.5 cm] of each spear; discard tough lower part, reserving middle section of stalks. In a 3-quart [3-L] casserole, over medium heat, saute diced onion in melted butter for 3 to 5 minutes, until translucent. Pour in chicken broth; add asparagus tips and stems, potato dices, chopped celery, thyme, salt and pepper. Cover; bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes, until vegetables are soft. Remove from heat; leave to cool. Remove and set aside asparagus tips. Pour half mixture into a blender container. Cover and puree at high speed for 20 to 30 seconds, until really smooth. Press through a fine sieve, into casserole. Repeat with remaining half of mixture. Delicately stir in reserved asparagus tips and cream [half and half or milk]. Reheat thoroughly, or refrigerate and serve cold. |
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Wayne Boatwright wrote:
> Jill, as the resident rfc soupaholic, do you have a favorite recipe for > cream of asparagus soup? I'm still buying beautiful asparagus for 89- > 99¢/lb. and thought I'd make some. > I found this recipe, but thought I'd ask the expert! > > 1 pound [454 g] fresh asparagus spears > 1 medium onion, diced > 1 tablespoon [15 mL] butter > 3 cups [750 mL] chicken broth > 1 medium potato, peeled and diced > 1 stalk celery, chopped > 1 sprig fresh thyme or > 1 teaspoon [5 mL] dried thyme > Salt and freshly ground white pepper, to taste > 1 cup [250 mL] cream, half and half or milk > Soak and rinse asparagus spears. > Remove and reserve top 1 inch [2.5 cm] of each spear; discard tough lower > part, reserving middle section of stalks. > In a 3-quart [3-L] casserole, over medium heat, saute diced onion in melted > butter for 3 to 5 minutes, until translucent. > Pour in chicken broth; add asparagus tips and stems, potato dices, chopped > celery, thyme, salt and pepper. > Cover; bring to a boil. Reduce heat to low and simmer for 12 to 15 > minutes, until vegetables are soft. > Remove from heat; leave to cool. > Remove and set aside asparagus tips. > Pour half mixture into a blender container. Cover and puree at high speed > for 20 to 30 seconds, until really smooth. > Press through a fine sieve, into casserole. > Repeat with remaining half of mixture. > Delicately stir in reserved asparagus tips and cream [half and half or > milk]. > Reheat thoroughly, or refrigerate and serve cold. Sounds great Wayne, printed this one. Did you ever have pickled asparagus? Our local crop comes in about end of March. Can't wait myself. Asparagus can be soo expensive - sometimes $4 or $5 a pound fresh. But the frozen is not bad for cooking. Edrena |
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On Mon 14 Feb 2005 09:48:30a, The Joneses wrote in rec.food.cooking:
> Wayne Boatwright wrote: > >> Jill, as the resident rfc soupaholic, do you have a favorite recipe for >> cream of asparagus soup? I'm still buying beautiful asparagus for 89- >> 99¢/lb. and thought I'd make some. >> I found this recipe, but thought I'd ask the expert! >> >> 1 pound [454 g] fresh asparagus spears >> 1 medium onion, diced >> 1 tablespoon [15 mL] butter >> 3 cups [750 mL] chicken broth >> 1 medium potato, peeled and diced >> 1 stalk celery, chopped >> 1 sprig fresh thyme or >> 1 teaspoon [5 mL] dried thyme >> Salt and freshly ground white pepper, to taste >> 1 cup [250 mL] cream, half and half or milk >> Soak and rinse asparagus spears. >> Remove and reserve top 1 inch [2.5 cm] of each spear; discard tough >> lower part, reserving middle section of stalks. >> In a 3-quart [3-L] casserole, over medium heat, saute diced onion in >> melted butter for 3 to 5 minutes, until translucent. >> Pour in chicken broth; add asparagus tips and stems, potato dices, >> chopped celery, thyme, salt and pepper. >> Cover; bring to a boil. Reduce heat to low and simmer for 12 to 15 >> minutes, until vegetables are soft. >> Remove from heat; leave to cool. >> Remove and set aside asparagus tips. >> Pour half mixture into a blender container. Cover and puree at high >> speed for 20 to 30 seconds, until really smooth. >> Press through a fine sieve, into casserole. > >> Repeat with remaining half of mixture. >> Delicately stir in reserved asparagus tips and cream [half and half or >> milk]. Reheat thoroughly, or refrigerate and serve cold. > > Sounds great Wayne, printed this one. Did you ever have pickled > asparagus? Our local crop comes in about end of March. Can't wait > myself. Asparagus can be soo expensive - sometimes $4 or $5 a pound > fresh. But the frozen is not bad for cooking. > Edrena I love pickled asparagus! Have made it a few times, but more often buy it. It's usually at least $3.99/pound or higher, so I take advantage of the low price as long as I can. Oh, before I forget, I should be getting to the post office tomorrow. Will let you know definitely. Wayne |
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Wayne Boatwright wrote:
> Jill, as the resident rfc soupaholic, do you have a favorite recipe > for cream of asparagus soup? I'm still buying beautiful asparagus > for 89- 99¢/lb. and thought I'd make some. > Wow! A most excellent price!! > I found this recipe, but thought I'd ask the expert! > > Thanks, > Wayne > > 1 pound [454 g] fresh asparagus spears > 1 medium onion, diced > 1 tablespoon [15 mL] butter > 3 cups [750 mL] chicken broth > 1 medium potato, peeled and diced > 1 stalk celery, chopped > 1 sprig fresh thyme or > 1 teaspoon [5 mL] dried thyme > Salt and freshly ground white pepper, to taste > 1 cup [250 mL] cream, half and half or milk > (snippage) Hmmmm, the recipe looks good although it never would have occurred to me to put diced potatoes in cream of asparagus soup. However, it probably does make it nice and creamy when you puree the middle part of the stalks with the broth and potatoes. Otherwise it's not much different than how I would do it. Report back  Jill |
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On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> Jill, as the resident rfc soupaholic, do you have a favorite recipe >> for cream of asparagus soup? I'm still buying beautiful asparagus >> for 89- 99¢/lb. and thought I'd make some. >> > Wow! A most excellent price!! > >> I found this recipe, but thought I'd ask the expert! >> >> Thanks, >> Wayne >> > >> 1 pound [454 g] fresh asparagus spears >> 1 medium onion, diced >> 1 tablespoon [15 mL] butter >> 3 cups [750 mL] chicken broth >> 1 medium potato, peeled and diced >> 1 stalk celery, chopped >> 1 sprig fresh thyme or >> 1 teaspoon [5 mL] dried thyme >> Salt and freshly ground white pepper, to taste >> 1 cup [250 mL] cream, half and half or milk >> > (snippage) > > Hmmmm, the recipe looks good although it never would have occurred to me > to put diced potatoes in cream of asparagus soup. However, it probably > does make it nice and creamy when you puree the middle part of the > stalks with the broth and potatoes. Otherwise it's not much different > than how I would do it. Report back > > Jill Thanks, Jill. At first I was surprised at the potato, too, but most other recipes I pulled had a little thickener. The potato seemed like a nice option. I'll probably make it tonight. I'll let you know. Wayne |
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Wayne Boatwright wrote:
> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: > >> Wayne Boatwright wrote: >>> Jill, as the resident rfc soupaholic, do you have a favorite recipe >>> for cream of asparagus soup? I'm still buying beautiful asparagus >>> for 89- 99¢/lb. and thought I'd make some. >>> >> Wow! A most excellent price!! >> >>> I found this recipe, but thought I'd ask the expert! >>> >>> Thanks, >>> Wayne >>> >> >>> 1 pound [454 g] fresh asparagus spears >>> 1 medium onion, diced >>> 1 tablespoon [15 mL] butter >>> 3 cups [750 mL] chicken broth >>> 1 medium potato, peeled and diced >>> 1 stalk celery, chopped >>> 1 sprig fresh thyme or >>> 1 teaspoon [5 mL] dried thyme >>> Salt and freshly ground white pepper, to taste >>> 1 cup [250 mL] cream, half and half or milk >>> >> (snippage) >> >> Hmmmm, the recipe looks good although it never would have occurred >> to me to put diced potatoes in cream of asparagus soup. However, it >> probably does make it nice and creamy when you puree the middle part >> of the stalks with the broth and potatoes. Otherwise it's not much >> different than how I would do it. Report back >> >> Jill > > Thanks, Jill. At first I was surprised at the potato, too, but most > other recipes I pulled had a little thickener. The potato seemed > like a nice option. I'll probably make it tonight. I'll let you > know. > > Wayne Yep, it sounds like a good plan for a thickener; just never occurred to me Kinda like an asparagus chowder!I went to the market to buy fixin's for Valentine's dinner - asparagus was still $2.99/lb. for a small bunch. GAK! So I picked up a couple of artichokes and a lemon instead. Now (get this) John wanted me to grill petit filets. Okay. $20/lb! Holy crap! I now appreciate just how much he's been paying when we go out to dinner and have beef and he insists we get the filet. I told Nancy Young I think I should frame it. But hey, it's 70 degrees here and sunny so perfect grilling weather Jill |
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On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: >> >>> Wayne Boatwright wrote: >>>> Jill, as the resident rfc soupaholic, do you have a favorite recipe >>>> for cream of asparagus soup? I'm still buying beautiful asparagus >>>> for 89- 99¢/lb. and thought I'd make some. >>>> >>> Wow! A most excellent price!! >>> >>>> I found this recipe, but thought I'd ask the expert! >>>> >>>> Thanks, >>>> Wayne >>>> >>> >>>> 1 pound [454 g] fresh asparagus spears >>>> 1 medium onion, diced >>>> 1 tablespoon [15 mL] butter >>>> 3 cups [750 mL] chicken broth >>>> 1 medium potato, peeled and diced >>>> 1 stalk celery, chopped >>>> 1 sprig fresh thyme or >>>> 1 teaspoon [5 mL] dried thyme >>>> Salt and freshly ground white pepper, to taste >>>> 1 cup [250 mL] cream, half and half or milk >>>> >>> (snippage) >>> >>> Hmmmm, the recipe looks good although it never would have occurred >>> to me to put diced potatoes in cream of asparagus soup. However, it >>> probably does make it nice and creamy when you puree the middle part >>> of the stalks with the broth and potatoes. Otherwise it's not much >>> different than how I would do it. Report back >>> >>> Jill >> >> Thanks, Jill. At first I was surprised at the potato, too, but most >> other recipes I pulled had a little thickener. The potato seemed >> like a nice option. I'll probably make it tonight. I'll let you >> know. >> >> Wayne > > Yep, it sounds like a good plan for a thickener; just never occurred to > me > Kinda like an asparagus chowder!> > I went to the market to buy fixin's for Valentine's dinner - asparagus > was still $2.99/lb. for a small bunch. GAK! So I picked up a couple of > artichokes and a lemon instead. Now (get this) John wanted me to grill > petit filets. Okay. $20/lb! Holy crap! I now appreciate just how > much he's been paying when we go out to dinner and have beef and he > insists we get the filet. I told Nancy Young I think I should frame it. > But hey, it's 70 degrees here and sunny so perfect grilling weather > > Jill Yep, good beef can be expensive. David will only eat filet and I will only eat ribeye. Our favorite butcher usually has prime grade in both. Our bill for one of each usually averages $30-35, but we don't do it very often. Wayne |
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Wayne Boatwright wrote:
> On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking: > >> Wayne Boatwright wrote: >>> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: >>> >>>> Wayne Boatwright wrote: >>>>> Jill, as the resident rfc soupaholic, do you have a favorite >>>>> recipe for cream of asparagus soup? I'm still buying beautiful >>>>> asparagus for 89- 99¢/lb. and thought I'd make some. >>>>> >>>> Wow! A most excellent price!! >>>> >>>>> I found this recipe, but thought I'd ask the expert! >>>>> >>>>> Thanks, >>>>> Wayne >>>>> >>>> >>>>> 1 pound [454 g] fresh asparagus spears >>>>> 1 medium onion, diced >>>>> 1 tablespoon [15 mL] butter >>>>> 3 cups [750 mL] chicken broth >>>>> 1 medium potato, peeled and diced >>>>> 1 stalk celery, chopped >>>>> 1 sprig fresh thyme or >>>>> 1 teaspoon [5 mL] dried thyme >>>>> Salt and freshly ground white pepper, to taste >>>>> 1 cup [250 mL] cream, half and half or milk >>>>> >>>> (snippage) >>>> >>>> Hmmmm, the recipe looks good although it never would have occurred >>>> to me to put diced potatoes in cream of asparagus soup. However, >>>> it probably does make it nice and creamy when you puree the middle >>>> part of the stalks with the broth and potatoes. Otherwise it's >>>> not much different than how I would do it. Report back >>>> >>>> Jill >>> >>> Thanks, Jill. At first I was surprised at the potato, too, but most >>> other recipes I pulled had a little thickener. The potato seemed >>> like a nice option. I'll probably make it tonight. I'll let you >>> know. >>> >>> Wayne >> >> Yep, it sounds like a good plan for a thickener; just never occurred >> to me >> Kinda like an asparagus chowder!>> >> I went to the market to buy fixin's for Valentine's dinner - >> asparagus was still $2.99/lb. for a small bunch. GAK! So I picked >> up a couple of artichokes and a lemon instead. Now (get this) John >> wanted me to grill petit filets. Okay. $20/lb! Holy crap! I now >> appreciate just how much he's been paying when we go out to dinner >> and have beef and he insists we get the filet. I told Nancy Young I >> think I should frame it. But hey, it's 70 degrees here and sunny so >> perfect grilling weather >> >> Jill > > Yep, good beef can be expensive. David will only eat filet and I > will only eat ribeye. Our favorite butcher usually has prime grade > in both. Our bill for one of each usually averages $30-35, but we > don't do it very often. > > Wayne Yikes! haven't you people ever heard of sirloin? It's not that bad! (Oops, don't tell TFM I said that.......!!!) kili |
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"jmcquown" >, if that's their real name, wrote:
>I went to the market to buy fixin's for Valentine's dinner - asparagus was >still $2.99/lb. for a small bunch. GAK! So I picked up a couple of >artichokes and a lemon instead. Now (get this) John wanted me to grill >petit filets. Okay. $20/lb! Holy crap! I now appreciate just how much >he's been paying when we go out to dinner and have beef and he insists we >get the filet. I told Nancy Young I think I should frame it. But hey, it's >70 degrees here and sunny so perfect grilling weather Petit filets JERKY? Glad you changed your mind about framing it, and are going to grill it as planned. Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
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One time on Usenet, Wayne Boatwright > said:
> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking: > > Wayne Boatwright wrote: <snip> > > Hmmmm, the recipe looks good although it never would have occurred to me > > to put diced potatoes in cream of asparagus soup. However, it probably > > does make it nice and creamy when you puree the middle part of the > > stalks with the broth and potatoes. Otherwise it's not much different > > than how I would do it. Report back > Thanks, Jill. At first I was surprised at the potato, too, but most other > recipes I pulled had a little thickener. The potato seemed like a nice > option. I'll probably make it tonight. I'll let you know. Please do; I've got a pound of asparagus in the fridge and soup would be lovely, but I've never made it before... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 wrote:
> Can you move my marker on the RFC map? I don't know what happened but I'm > bobbing around in the North Pacific Ocean. I'm either on my way to > Thunder's house or to an Asian shoreline for some 'wok 'round the clock > food'. Thanks. > > Michael <singing> zoom, zoom, zoom... THEN place your marker. |
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On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 > wrote:
>Can you move my marker on the RFC map? I don't know what happened but I'm >bobbing around in the North Pacific Ocean. I'm either on my way to >Thunder's house or to an Asian shoreline for some 'wok 'round the clock >food'. Thanks. > >Michael It's taken care of, Michael. Zoom in BEFORE placing your tag! Christine |
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OK, I did it correctly the second time. In the Rosemount, MN, area (Twin
Cities), you'll see 2 bald guy icons (Ed <g>). Please delete the one with Pam and Ed for now. In the Woodland Park, CO, area (west of Colorado Springs), you'll see 2 blonde babe icons (me <vbg>). Please delete the one with Pam and Ed soon. We are moving you see, but we move very slowly! :-) Ya know, I came fairly close the first time. At least I didn't subject myself to hypothermia in the Atlantic! :-) Thanks so much, Pam |
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On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 > wrote:
>Can you move my marker on the RFC map? I don't know what happened but I'm >bobbing around in the North Pacific Ocean. I'm either on my way to >Thunder's house or to an Asian shoreline for some 'wok 'round the clock >food'. Thanks. *sniffle* There's an RFC map? Where's it? -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
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Siobhan Perricone wrote on 28 Aug 2005 in rec.food.cooking
> On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 > wrote: > > >Can you move my marker on the RFC map? I don't know what happened > >but I'm bobbing around in the North Pacific Ocean. I'm either on > >my way to Thunder's house or to an Asian shoreline for some 'wok > >'round the clock food'. Thanks. > > *sniffle* There's an RFC map? Where's it? > http://myguestmap.lorca.eti.br/guest...an02&locale=en -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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On Sun, 28 Aug 2005 19:46:02 GMT, Mr Libido Incognito >
wrote: >Siobhan Perricone wrote on 28 Aug 2005 in rec.food.cooking > >> On Sat, 27 Aug 2005 18:15:55 GMT, Dog3 > wrote: >> >> >Can you move my marker on the RFC map? I don't know what happened >> >but I'm bobbing around in the North Pacific Ocean. I'm either on >> >my way to Thunder's house or to an Asian shoreline for some 'wok >> >'round the clock food'. Thanks. >> >> *sniffle* There's an RFC map? Where's it? >> > >http://myguestmap.lorca.eti.br/guest...an02&locale=en Cool. I added myself. -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
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Be careful. I ended up in the cold waters of Greenland and Christine
had to come and rescue me. http://myguestmap.lorca.eti.br/guest...an02&locale=en |
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