1 - Control your impulse to comment on the use of all the canned stuff.
Assume fresh asparagus but canned artichoke hearts. Assume a from
scratch cream soup base with onions and celery included, pureed.

What do you think of the 'choke-asparagus combination? With this as a
jumping off place, what might you do to enhance it. (No, throwing it in
the compost heap is not an option.)

ARTICHOKE ASPARAGUS SOUP
*

2 tbsp. butter
2 tbsp. flour
1/2 tsp. minced garlic
1 c. water
1 chicken bouillon cube
1 can cream of chicken soup
1/2 soup can water
2 cans asparagus (cut into 1-1 1/2")
1 can artichoke hearts, cut into pieces
1 c. cream or milk
Parmesan cheese

Melt butter over low heat. Add flour and make a smooth paste. Add garlic
and 1 cup water. Cook until bubbly. Add the soup, 1/2 can of water and
bouillon cube. Add the asparagus and artichokes, including the liquid.
Cook over low heat.
Just before serving, add the cream. Heat this through. Do not boil.
Season with salt, pepper and a little creole seasoning. After serving
sprinkle each bowl with Parmesan cheese. Garnish with boiled finely
chopped egg if desired. Serves 4-6.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

Melba's Jammin' > wrote:

>What do you think of the 'choke-asparagus combination?

I think it's a really great pizza topping combination.

Steve

Melba's Jammin' wrote:

> What do you think of the 'choke-asparagus combination? With this as a
> jumping off place, what might you do to enhance it. (No, throwing it in
> the compost heap is not an option.)

I think they're both very similar mild flavors and I'd leave off the
parmesan and try some hot Mongolian chili oil as a garnish. I love that
when I make a cauliflower carrot cream type soup.

On May 11, 5:05*pm, Melba's Jammin' >
wrote:
> 1 - Control your impulse to comment on the use of all the canned stuff. *
> Assume fresh asparagus but canned artichoke hearts. *Assume a from
> scratch cream soup base with onions and celery included, pureed.
>
> What do you think of the 'choke-asparagus combination? *With this as a
> jumping off place, what might you do to enhance it. *(No, throwing it in
> the compost heap is not an option.)
>
Here's a canned stuff recipe from an old Chinese cookbook which the
author says is "a great favorite of Western people." Canned stuff
aside, crab goes well with asparagus.

6 cups chicken stock 1 TB soy sauce
1 tsp salt 2 TB constarch
dissolved in cold water
1 tsp ginger, minced 2 eggs, beaten
1 can asparagus, cut in 1" pieces 1 scallion, chopped
1 cup flaked crab meat, canned pepper to taste
1 TB sherry

Simmer stock, asparagus, crab and seasonings 2 minutes. Stir in
cornstarch slurry and simmer 30 - 60 seconds until soup thickens.
Pour in eggs, wait a few seconds, then stir to form threads. Sprinkle
scallions and pepper on top. -aem

In article >,
(Steve Pope) wrote:

> Melba's Jammin' > wrote:
>
> >What do you think of the 'choke-asparagus combination?
>
> I think it's a really great pizza topping combination.
>
> Steve


:-) We had pizza yesterday, I think. I'll be buying more this week,
though. Local stuff won't be in for another month.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

Melba's Jammin' wrote:
> 1 - Control your impulse to comment on the use of all the canned stuff.
> Assume fresh asparagus but canned artichoke hearts. Assume a from
> scratch cream soup base with onions and celery included, pureed.
>
> What do you think of the 'choke-asparagus combination? With this as a
> jumping off place, what might you do to enhance it. (No, throwing it in
> the compost heap is not an option.)
>
> ARTICHOKE ASPARAGUS SOUP
>
>
> 2 tbsp. butter
> 2 tbsp. flour
> 1/2 tsp. minced garlic
> 1 c. water
> 1 chicken bouillon cube
> 1 can cream of chicken soup
> 1/2 soup can water
> 2 cans asparagus (cut into 1-1 1/2")
> 1 can artichoke hearts, cut into pieces
> 1 c. cream or milk
> Parmesan cheese
>

I think it would be good with either artichoke or asparagus but I'm not
sure about the combination of the two.

In addition, I much prefer canned artichoke bottoms to the hearts.
Many times the small leaves on the hearts are very tough.

gloria p[