On Thu 16 Mar 2006 01:59:21p, Thus Spake Zarathustra, or was it Mr Libido Incognito?
Well, Alan, I finally found it...
Cream of Asparagus Soup
1 pound 454 g fresh asparagus spears 1 medium onion, diced 1 tablespoon 15 mL butter 3 cups 750 mL chicken broth 1 medium potato, peeled and diced 1 stalk celery, chopped 1 sprig fresh thyme or 1 teaspoon 5 mL dried thyme Salt and freshly ground white pepper, to taste 1 cup 250 mL cream, half and half or milk
Soak and rinse asparagus spears.
Grbuttfed meatOn 17 Mar 2006 05:09:47 +0100, Wayne Boatwright Basically they get ulcers in their rumens -- the part of the animal that ferments...
Remove and reserve top 1 inch 2.5 cm of each spear; discard tough lower part, reserving middle section of stalks.
In a 3-quart 3-L cbutterole, over medium heat, saute diced onion in melted butter for 3 to 5 minutes, until translucent.
Pour in chicken broth; add asparagus tips and stems, potato dices, chopped celery, thyme, salt and pepper.
Cover; bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes, until vegetables are soft.
Remove from heat; leave to cool.
Remove and set aside asparagus tips.
Pour half mixture into a blender container. Cover and puree at high speed for 20 to 30 seconds, until really smooth.
Press through a fine sieve, into cbutterole.
Repeat with remaining half of mixture.
Delicately stir in reserved asparagus tips and cream half and half or milk.
Reheat thoroughly, or refrigerate and serve cold.
-- Wayne Boatwright oÀo
BIOYA
