Frugalista writes about canning, gardening, food, crafts and preparedness with wit, experience and the goal of saving a few cents here and there.
Thursday, February 25, 2010
Asparagus Soup
Asparagus was on sale for $1.39 this week and I bought 3 pounds. Tonight I was not sure what I wanted for dinner so I decided to make some Cream of Asparagus Soup (my way of course)
The asparagus was that really pencil thin variety. I cut off the ends first. Don't you just love those elastic bands they bind asparagus with? Do you have a bunch of them like I do in the catch all drawer? Anyhow, I steamed the asparagus in the fry pan. I like to do it this was because it comes out straight and looks pretty on the plate. With just a little water in the bottom of the pan it steams very quickly.
Then the steamed asparagus was placed in the blender with 2 cups of milk and 1 cup of 1/2 & 1/2 and pureed. It was poured into a sauce pan into which I added some garlic salt, pepper, a pat of butter and heated it up. I tasted it and it was a bit thin so I added about a 1/3 of a cup of powdered mashed potato mix. Stirring well till hot it was just yummy. I drank it out of a mug and it was delicious if I do say so myself. A good simple taste of Spring that did not take long to make at all.
I have tried lots of recipes in the past some with chicken stock and one that added cream cheese as a thickener. The mashed potatoes worked for me and I could make it as thick as I wanted to or as they say in the cook books "to taste".
I still have more asparagus to do something with tomorrow. Maybe stir fried chicken and asparagus with brown rice.
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4 comments:
That sounds yummy... I love asparagus!
Hi Abigail
Thanks for your email - am now following you!
Love the sound of that asparagus soup, so may just try it.
Thanks for all your lovely comments.
See you soon!
Sue x
I found them for 1.27 a pound and bought 14 pounds. Would you can the soup? Before you add milk and so on, and with a pressure caner?
Thanks
Odile
Like Odile, I also would like to can asparagus soup... I have a 27-foot patch and find I need to puree a lot of it at the end of the season. Would you add the milk before canning, or after? Also, pressure-can for 30 min/pint @ 10 psi?
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