Request: Asparagus soup

In article <[email hidden]>,

MEow said:

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.

--

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"MEow" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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: nut.house.cxcgiOpen ↗
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
2/2 cup celery, chopped 1 1/2 cups chicken broth
3/4 teaspoon grated lemon peel 1 tablespoon fresh lemon juice dash white pepper
4/4 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

MEow said:

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

"Felice Friese" <[email hidden]> wrote in message
news:6o0Mb.17006$Rc4.68741@attbi_s54...

Quoted message said:

"MEow" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

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: nut.house.cxcgiOpen ↗
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

Quoted message said:

blend until smooth. Stir in lemon peel, lemon juice, pepper and cream.

Pour

Quoted message said:

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

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.

Quoted message said:

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: nut.house.cxcgiOpen ↗
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: nut.house.cxcgiOpen ↗
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)

On Sun, 11 Jan 2004 00:26:06 GMT, "Felice Friese" <[email hidden]>

Quoted message said:

"Felice Friese" <[email hidden]> wrote in message news:6o0Mb.17006$Rc4.68741@attbi_s54...

Quoted message said:

Quoted message said:

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

ASPARAGUS LEMON SOUP

<snip>

Quoted message said:

Quoted message said:

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

Quoted message said:

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. :-)

In article <[email hidden]>,

MEow said:

While frolicking around in rec.food.cooking 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.

Quoted message said:

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.

--

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cgi6.ebay.comeBayISAPI.dllOpen ↗

Frogleg <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Felice Friese said:

"Felice Friese" <[email hidden]> wrote in message news:6o0Mb.17006$Rc4.68741@attbi_s54...

Quoted message said:

Quoted message said:

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

ASPARAGUS LEMON SOUP

<snip>

Quoted message said:

Quoted message said:

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

Quoted message said:

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

Quoted message said:

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.

Quoted message said:

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 <[email hidden]>,

(PENMART01) said:

Quoted message said:

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.

Quoted message said:

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.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

"PENMART01" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I can't be bothered saving the ends... after breaking off the tough ends I

make

Quoted message said:

a treat of munching out the pith, tastes great but makes for some mighty

smelly

Quoted message said:

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

Katra <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

In article said:

Quoted message said:

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.

Quoted message said:

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 <[email hidden]>,

Wayne Boatwright said:

Katra <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

In article said:

>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.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

(snip)

Quoted message said:

Quoted message said:

Quoted message said:

> >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

In article <[email hidden]>,

kilikini said:

(snip)

Quoted message said:

Quoted message said:

>> >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

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

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Katra <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

In article <[email hidden]>, "kilikini"

Quoted message said:

(snip)

Quoted message said:

> >> >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.

In article <[email hidden]>,

Wayne Boatwright said:

Katra <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

In article <[email hidden]>, "kilikini"

Quoted message said:

(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 here:

drdaveanddee.comasparagus.htmlOpen ↗

K.

--

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<[email hidden]>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

Katra <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

In article <[email hidden]>, Wayne Boatwright

Quoted message said:

Katra <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

In article <[email hidden]>, "kilikini"
<[email hidden]> 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 here:

drdaveanddee.comasparagus.htmlOpen ↗

K.

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

Wayne