Jude wrote:
> Jude wrote:
> > Litttle Malice wrote:
> >
> > >
> > > Cream of Asparagus Soup
<snip>r
> >
> > 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.
> >

backa again with a more constructive response!!

The cream of asparagus soup we love, adapted from Moosewood cookbook,
roughly

2 c veggie stock
2 onions, diced
6 T butter
6 T flour
2 lbs asparagus, divided
4 c milk / cream / half and half (if using cream, you can reduce the
flour/butter by 2 T)
1 t dill
zest of 1 lemon
1/2 t salt
1 t pepper


1. Chop asparagus stalks to about 1 - 1 1/2" segments. Set tips aside.

2. Sautee onions in butter until transluscent, about 8 minutes.

3. Add asparagus, and sautee for 5 minutes to slightly soften stalks.

4. Sprinkle flour over veggies. Cook about 5 minutes on low, stirring
constantly.

5. Add stock. Simmer for about 10 minutes, until somewhat thickened.

6. Add milk a cup at a time, and puree with the stick blender.

7. Stir in seasonings.

8. Seperately, briefly steam the tips. (you can use the microwave if
you want to!) Stir these into the soup and serve.

9. To garnish it nicely, top with a dollop of sour cream and some fresh
snipped dill.