(RE: Cilantro -- no soapy taste, but I still don't care of it.)
I don't -- what's the question?
I used to hate it, as my mother home-canned it and it had the texture of slime. But since I've had it roasted and made into soup, I'm converted -- the following is a recipe my father came up with while staying with us earlier this year:
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. Mash lightly or completely, leaving larger chunks as desired. Set aside. In separate pan, combine butter, flour, and milk to create a medium white sauce. Add to asparagus/onions -- stir until hot and smooth. Add bacon, salt and pepper, and lemon juice. Yum!
-- "Kthonian" is Jani in WA ~ mom, Trollop, novice cook ~
