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Old 12-09-2008, 01:31 PM   #11
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Thanks.
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Old 12-09-2008, 01:47 PM   #12
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What I usually do is cut off the tips/ heads. put them aside. Peel the woody part of the asparagus to get the woodiness off. cut into pieces, boil....and continue with the soup. After blending, if there is still too much of a ' woddy' texture, just strain it out. Then at the very end, I toss the tips back in for a few minutes. I like the cream soup, but I also like to have the tips to eat. I went to a restaurant that also mixed in a little parmesan cheese , and served it with croutons on top..
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Old 12-09-2008, 09:42 PM   #13
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Quote:
Originally Posted by larry_stewart View Post
...I went to a restaurant that also mixed in a little parmesan cheese ...
Parmesan would be tastey! I sprinkle it over fresh steamed asparagus and it's great there so I'm sure it would be good in the soup too. And I agree about the tops ... I liked having a piece of asparagus in each spoonful. I wasn't patient enough to fish out all the tops but got most of them.
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Old 12-09-2008, 11:49 PM   #14
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Im so excited about Sunday. I will be making dinner for the first time in awhile..We've decided on soups, salad and lots of warm crusty french bread..Thanks to you and those who answered my request for a creamy potatoe soup it will be potatoe and asparagus soup...Yummers, I can hardly wait..
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Old 12-11-2008, 09:22 PM   #15
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I have made asparagus soup and other vegetable soups, too expecially in the winter. I love soup. I have an enormous pot of beef, barley and vegetable soup that I made Just remember, asparagus is a natural diuretic.
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Old 12-11-2008, 09:22 PM   #16
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I have made asparagus soup and other vegetable soups, too, expecially in the winter. I love soup. I have an enormous pot of beef, barley, mushroom and mixed vegetable soup that I made yesterday.

Just remember, asparagus is a natural diuretic.
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Old 12-12-2008, 09:17 AM   #17
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Add some wild rice to that asparagus soup.
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Old 12-12-2008, 09:49 AM   #18
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Good recipe! You can use that same recipe for many other Cream of "Veggie" Soups... Try broccoli, celery, spinach, tomato, etc...
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Old 12-12-2008, 11:13 AM   #19
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I love soup so much, Ive been known to order a second bowl for dessert when out at a restaurant. I can remember doing this with the Asparagus soup along with hot and sour and corn chowder. I do this not only because i loved it, but to get a second experience so i can evaluate it and try and figure out how I can recreate it at home. Came close with the asparagus soup, not bad with the corn chowder, and way way off with the hot and sour. But, thats what keeps me going back!!
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Old 12-12-2008, 11:36 AM   #20
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Is the soup "bright" tasting or more heavy?

Could I add a touch of fresh mint? A take-off of Mint-Pea soup?
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