Melba's Jammin' wrote:
> 1 - Control your impulse to comment on the use of all the canned stuff.
> Assume fresh asparagus but canned artichoke hearts. Assume a from
> scratch cream soup base with onions and celery included, pureed.
>
> What do you think of the 'choke-asparagus combination? With this as a
> jumping off place, what might you do to enhance it. (No, throwing it in
> the compost heap is not an option.)
>
> ARTICHOKE ASPARAGUS SOUP
>
>
> 2 tbsp. butter
> 2 tbsp. flour
> 1/2 tsp. minced garlic
> 1 c. water
> 1 chicken bouillon cube
> 1 can cream of chicken soup
> 1/2 soup can water
> 2 cans asparagus (cut into 1-1 1/2")
> 1 can artichoke hearts, cut into pieces
> 1 c. cream or milk
> Parmesan cheese
>

I think it would be good with either artichoke or asparagus but I'm not
sure about the combination of the two.

In addition, I much prefer canned artichoke bottoms to the hearts.
Many times the small leaves on the hearts are very tough.

gloria p[