Jude wrote:
> 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!!
Any chance of posting the recipe? It sounds great