Litttle Malice wrote:

>
> Cream of Asparagus Soup
>
> 3/4 lb. asparagus, trimmed and sliced thin
> 1/2 small onion, chopped
> 3-4 strips bacon, precooked and crumbled
> 4 T. butter
> 4 T. flour
> 1 1/2 - 2 C. milk
> Salt & Pepper to taste
> 1 tsp. lemon juice (optional)
>
> Put asparagus and onions in large kettle or dutch oven and barely
> cover with cold water. Cover tightly and heat to boiling; reduce
> heat and simmer for 2 hours or until asparagus is tender.

2 hours? Doesn't that get the asparagus all mushy and that ugly olive
green color? I generally cook mine very gently, even for soup. Maybe 15
minutes. Tops. Does it really work cooked down like that?

The other thing I do when making asparagus soup is to reserve some of
the tips, steam them lightly, and add them whole at the end, after the
rest is purees. might consider that. It gives good texture.

<<afraid to risk a pound of asparagus to this!