Subject: Quick Cream of Asparagus Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 15 2000 - 08:20:52 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a classic food funny from reader "Aszaleah."
My grand-daddy worked in a blacksmith shop when he was a young fella,
and he used to tell me, when I was a little nipper, how he had
toughened himself up so he could stand the hard work of blacksmithing.
One story was how he had developed his arm and shoulder muscles. As
he told it, he would stand outside behind the wood shed, with a 5
pound potato sack in each hand, extend his arms straight out from his
sides and hold them there as long as he could.
After awhile he tried 10 pound potato sacks, then 50 pound potato
sacks and finally he got to where he could lift a 100 pound potato
sack in each hand and hold his arms straight out for more than two
full minutes.
Then, he started putting potatoes in the sacks.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our week of "Quick and Easy" recipes continues with one of the easiest
soup recipes of all time. You can even used canned asparagus if you
are in the habit of keeping one on hand for emergencies, but please
use fresh asparagus if at all possible.
Quick Cream of Asparagus Soup
1 lb (500 g) asparagus
4 cups (1 L) canned or fresh chicken or vegetable stock
1 sprig of fresh thyme (optional)
1 cup milk, half and half, or cream
Salt and freshly ground pepper to taste
1 Tbs (15 ml) lemon juice (optional)
Wash the asparagus and cut into 1 inch (2 cm) pieces. Combine with 2
cups (500 ml) of the stock and the sprig of thyme in a saucepan.
Bring to a boil over high heat and simmer covered for 5 to 8 minutes,
until very tender. Remove and discard the thyme. Puree in an
electric blender or food processor until smooth. Return to the
saucepan and add the remaining stock, milk or cream, and salt and
pepper. Bring to a simmer and add the optional lemon juice. If
desired, the cooked tips of the asparagus may be reserved prior to
pureeing and added as a garnish when served. Serves 4 to 6.
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