One time on Usenet, "Jude" > said:

<snip>

> backa again with a more constructive response!!

Don't worry, I'm not offended by your replies -- I always appreciate
constructive criticism when it's given politely. :-)

> 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.

There's the thing -- I don't own a blender of any kind. I used to
have an Osterizer from the 1950's but it died. I thought about
using my little food processor (anyone remember the Oskar?), but
I was afraid it might be too small:

http://www.sunbeam.com/manuals/1999/4817.pdf

> 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.

Thanks for the recipe, Jude -- I put it in my "must try" file...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~