Jude wrote:
> 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!

sorry, don't like taking sheldon's side. please no no offense is
intended, just stating my personal tastes in asparagus soup, which I
hapen to LOVE.

I will say that in my mom's asparagus-wild rice soup, it simmers nearly
an hour, but it is definitely falling apart when it's served!!