PING: Jill

Wayne Boatwright said:

Jill, as the resident rfc soupaholic, do you have a favorite recipe for
cream of asparagus soup? I'm still buying beautiful asparagus for 89-
99¢/lb. and thought I'd make some.
I found this recipe, but thought I'd ask the expert!

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.
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] casserole, 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 casserole.

Quoted message said:

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.

Sounds great Wayne, printed this one. Did you ever have pickled asparagus? Our
local crop comes in about end of March. Can't wait myself. Asparagus can be soo
expensive - sometimes $4 or $5 a pound fresh. But the frozen is not bad for
cooking.
Edrena

Wayne Boatwright said:

Jill, as the resident rfc soupaholic, do you have a favorite recipe
for cream of asparagus soup? I'm still buying beautiful asparagus
for 89- 99¢/lb. and thought I'd make some.

Wow! A most excellent price!!

Quoted message said:

I found this recipe, but thought I'd ask the expert!

Thanks,
Wayne

Quoted message said:

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

(snippage)

Hmmmm, the recipe looks good although it never would have occurred to me to
put diced potatoes in cream of asparagus soup. However, it probably does
make it nice and creamy when you puree the middle part of the stalks with
the broth and potatoes. Otherwise it's not much different than how I would
do it. Report back 🙂

Jill

On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Jill, as the resident rfc soupaholic, do you have a favorite recipe
for cream of asparagus soup? I'm still buying beautiful asparagus
for 89- 99¢/lb. and thought I'd make some.

Wow! A most excellent price!!

Quoted message said:

I found this recipe, but thought I'd ask the expert!

Thanks,
Wayne

Quoted message said:

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

(snippage)

Hmmmm, the recipe looks good although it never would have occurred to me
to put diced potatoes in cream of asparagus soup. However, it probably
does make it nice and creamy when you puree the middle part of the
stalks with the broth and potatoes. Otherwise it's not much different
than how I would do it. Report back 🙂

Jill

Thanks, Jill. At first I was surprised at the potato, too, but most other
recipes I pulled had a little thickener. The potato seemed like a nice
option. I'll probably make it tonight. I'll let you know.

Wayne

On Mon 14 Feb 2005 09:48:30a, The Joneses wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Jill, as the resident rfc soupaholic, do you have a favorite recipe for
cream of asparagus soup? I'm still buying beautiful asparagus for 89-
99¢/lb. and thought I'd make some.
I found this recipe, but thought I'd ask the expert!

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.
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] casserole, 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 casserole.

Quoted message said:

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.

Sounds great Wayne, printed this one. Did you ever have pickled
asparagus? Our local crop comes in about end of March. Can't wait
myself. Asparagus can be soo expensive - sometimes $4 or $5 a pound
fresh. But the frozen is not bad for cooking.
Edrena

I love pickled asparagus! Have made it a few times, but more often buy it.
It's usually at least $3.99/pound or higher, so I take advantage of the low
price as long as I can. Oh, before I forget, I should be getting to the
post office tomorrow. Will let you know definitely.

Wayne

Wayne Boatwright said:

On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Jill, as the resident rfc soupaholic, do you have a favorite recipe
for cream of asparagus soup? I'm still buying beautiful asparagus
for 89- 99¢/lb. and thought I'd make some.

Wow! A most excellent price!!

Quoted message said:

I found this recipe, but thought I'd ask the expert!

Thanks,
Wayne

Quoted message said:

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

(snippage)

Hmmmm, the recipe looks good although it never would have occurred
to me to put diced potatoes in cream of asparagus soup. However, it
probably does make it nice and creamy when you puree the middle part
of the stalks with the broth and potatoes. Otherwise it's not much
different than how I would do it. Report back 🙂

Jill

Thanks, Jill. At first I was surprised at the potato, too, but most
other recipes I pulled had a little thickener. The potato seemed
like a nice option. I'll probably make it tonight. I'll let you
know.

Wayne

Yep, it sounds like a good plan for a thickener; just never occurred to me
🙂 Kinda like an asparagus chowder!

I went to the market to buy fixin's for Valentine's dinner - asparagus was
still $2.99/lb. for a small bunch. GAK! So I picked up a couple of
artichokes and a lemon instead. Now (get this) John wanted me to grill
petit filets. Okay. $20/lb! Holy [censored]! I now appreciate just how much
he's been paying when we go out to dinner and have beef and he insists we
get the filet. I told Nancy Young I think I should frame it. But hey, it's
70 degrees here and sunny so perfect grilling weather 🙂

Jill

On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
> Jill, as the resident rfc soupaholic, do you have a favorite recipe
> for cream of asparagus soup? I'm still buying beautiful asparagus
> for 89- 99¢/lb. and thought I'd make some.
>
Wow! A most excellent price!!

> I found this recipe, but thought I'd ask the expert!
>
> Thanks,
> Wayne
>

> 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
>
(snippage)

Hmmmm, the recipe looks good although it never would have occurred
to me to put diced potatoes in cream of asparagus soup. However, it
probably does make it nice and creamy when you puree the middle part
of the stalks with the broth and potatoes. Otherwise it's not much
different than how I would do it. Report back 🙂

Jill

Thanks, Jill. At first I was surprised at the potato, too, but most
other recipes I pulled had a little thickener. The potato seemed
like a nice option. I'll probably make it tonight. I'll let you
know.

Wayne

Yep, it sounds like a good plan for a thickener; just never occurred to
me
🙂 Kinda like an asparagus chowder!

I went to the market to buy fixin's for Valentine's dinner - asparagus
was still $2.99/lb. for a small bunch. GAK! So I picked up a couple of
artichokes and a lemon instead. Now (get this) John wanted me to grill
petit filets. Okay. $20/lb! Holy [censored]! I now appreciate just how
much he's been paying when we go out to dinner and have beef and he
insists we get the filet. I told Nancy Young I think I should frame it.
But hey, it's 70 degrees here and sunny so perfect grilling weather 🙂

Jill

Yep, good beef can be expensive. David will only eat filet and I will only
eat ribeye. Our favorite butcher usually has prime grade in both. Our
bill for one of each usually averages $30-35, but we don't do it very
often.

Wayne

One time on Usenet said:

On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:

<snip>

Quoted message said:

Quoted message said:

Hmmmm, the recipe looks good although it never would have occurred to me
to put diced potatoes in cream of asparagus soup. However, it probably
does make it nice and creamy when you puree the middle part of the
stalks with the broth and potatoes. Otherwise it's not much different
than how I would do it. Report back 🙂

Quoted message said:

Thanks, Jill. At first I was surprised at the potato, too, but most other
recipes I pulled had a little thickener. The potato seemed like a nice
option. I'll probably make it tonight. I'll let you know.

Please do; I've got a pound of asparagus in the fridge and soup would be
lovely, but I've never made it before...

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

jmcquown' said:

I went to the market to buy fixin's for Valentine's dinner - asparagus was
still $2.99/lb. for a small bunch. GAK! So I picked up a couple of
artichokes and a lemon instead. Now (get this) John wanted me to grill
petit filets. Okay. $20/lb! Holy [censored]! I now appreciate just how much
he's been paying when we go out to dinner and have beef and he insists we
get the filet. I told Nancy Young I think I should frame it. But hey, it's
70 degrees here and sunny so perfect grilling weather 🙂

Petit filets JERKY? Glad you changed your mind about framing it, and are
going to grill it as planned.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

One time on Usenet said:

One time on Usenet said:

On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:

<snip>

Quoted message said:

Quoted message said:

Hmmmm, the recipe looks good although it never would have occurred to me
to put diced potatoes in cream of asparagus soup. However, it probably
does make it nice and creamy when you puree the middle part of the
stalks with the broth and potatoes. Otherwise it's not much different
than how I would do it. Report back 🙂

Quoted message said:

Thanks, Jill. At first I was surprised at the potato, too, but most other
recipes I pulled had a little thickener. The potato seemed like a nice
option. I'll probably make it tonight. I'll let you know.

Please do; I've got a pound of asparagus in the fridge and soup would be
lovely, but I've never made it before...

Hey, I've got a question -- why is this soup made in a 3-quart
"casserole", rather than a saucepan? Anyone know?

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

On Mon 14 Feb 2005 01:30:22p, Gal Called J.J. wrote in rec.food.cooking:

Quoted message said:

One time on Usenet, [email hidden] (Gal Called J.J.)

Quoted message said:

One time on Usenet said:

On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:
> Wayne Boatwright wrote:

<snip>

Quoted message said:

> Hmmmm, the recipe looks good although it never would have occurred
> to me to put diced potatoes in cream of asparagus soup. However,
> it probably does make it nice and creamy when you puree the middle
> part of the stalks with the broth and potatoes. Otherwise it's not
> much different than how I would do it. Report back 🙂

Quoted message said:

Thanks, Jill. At first I was surprised at the potato, too, but most
other recipes I pulled had a little thickener. The potato seemed
like a nice option. I'll probably make it tonight. I'll let you
know.

Please do; I've got a pound of asparagus in the fridge and soup would
be lovely, but I've never made it before...

Hey, I've got a question -- why is this soup made in a 3-quart
"casserole", rather than a saucepan? Anyone know?

I have no idea, and I seriously doubt that it matters. I simply posted it
verbatim. I haven't tried it yet.

Wayne

Wayne Boatwright said:

On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> Jill, as the resident rfc soupaholic, do you have a favorite
>> recipe for cream of asparagus soup? I'm still buying beautiful
>> asparagus for 89- 99¢/lb. and thought I'd make some.
>>
> Wow! A most excellent price!!
>
>> I found this recipe, but thought I'd ask the expert!
>>
>> Thanks,
>> Wayne
>>
>
>> 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
>>
> (snippage)
>
> Hmmmm, the recipe looks good although it never would have occurred
> to me to put diced potatoes in cream of asparagus soup. However,
> it probably does make it nice and creamy when you puree the middle
> part of the stalks with the broth and potatoes. Otherwise it's
> not much different than how I would do it. Report back 🙂
>
> Jill

Thanks, Jill. At first I was surprised at the potato, too, but most
other recipes I pulled had a little thickener. The potato seemed
like a nice option. I'll probably make it tonight. I'll let you
know.

Wayne

Yep, it sounds like a good plan for a thickener; just never occurred
to me
🙂 Kinda like an asparagus chowder!

I went to the market to buy fixin's for Valentine's dinner -
asparagus was still $2.99/lb. for a small bunch. GAK! So I picked
up a couple of artichokes and a lemon instead. Now (get this) John
wanted me to grill petit filets. Okay. $20/lb! Holy [censored]! I now
appreciate just how much he's been paying when we go out to dinner
and have beef and he insists we get the filet. I told Nancy Young I
think I should frame it. But hey, it's 70 degrees here and sunny so
perfect grilling weather 🙂

Jill

Yep, good beef can be expensive. David will only eat filet and I
will only eat ribeye. Our favorite butcher usually has prime grade
in both. Our bill for one of each usually averages $30-35, but we
don't do it very often.

Wayne

Yikes! haven't you people ever heard of sirloin? It's not that bad!
(Oops, don't tell TFM I said that.......!!!)

kili

kilikini said:

Wayne Boatwright said:

On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:
>
>> Wayne Boatwright wrote:
>>> Jill, as the resident rfc soupaholic, do you have a favorite
>>> recipe for cream of asparagus soup? I'm still buying beautiful
>>> asparagus for 89- 99¢/lb. and thought I'd make some.
>>>
>> Wow! A most excellent price!!
>>
>> not much different than how I would do it. Report back 🙂
>>
>> Jill
>
> Thanks, Jill. At first I was surprised at the potato, >>>>
> Wayne

Yep, it sounds like a good plan for a thickener; just never occurred
to me
🙂 Kinda like an asparagus chowder!

I went to the market to buy fixin's for Valentine's dinner -
asparagus was still $2.99/lb. for a small bunch. GAK! So I picked
up a couple of artichokes and a lemon instead. Now (get this) John
wanted me to grill petit filets. Okay. $20/lb! Holy [censored]!
Jill

Yep, good beef can be expensive. David will only eat filet and I
will only eat ribeye. Our favorite butcher usually has prime grade
in both. Our bill for one of each usually averages $30-35, but we
don't do it very often.

Wayne

Yikes! haven't you people ever heard of sirloin? It's not that bad!
(Oops, don't tell TFM I said that.......!!!)

kili

LOL! But John paid for the dinner and he wanted petit filet so that's what
I bought 🙂 I've never spent that much on a piece of beef, trust me. If I
want beef I usually buy chuck steaks or a roast.

Jill

On Tue 15 Feb 2005 09:05:37a, kilikini wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 14 Feb 2005 12:56:04p, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright wrote:
> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:
>
>> Wayne Boatwright wrote:
>>> Jill, as the resident rfc soupaholic, do you have a favorite
>>> recipe for cream of asparagus soup? I'm still buying beautiful
>>> asparagus for 89- 99¢/lb. and thought I'd make some.
>>>
>> Wow! A most excellent price!!
>>
>>> I found this recipe, but thought I'd ask the expert!
>>>
>>> Thanks,
>>> Wayne
>>>
>>
>>> 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
>>>
>> (snippage)
>>
>> Hmmmm, the recipe looks good although it never would have occurred
>> to me to put diced potatoes in cream of asparagus soup. However,
>> it probably does make it nice and creamy when you puree the middle
>> part of the stalks with the broth and potatoes. Otherwise it's
>> not much different than how I would do it. Report back 🙂
>>
>> Jill
>
> Thanks, Jill. At first I was surprised at the potato, too, but most
> other recipes I pulled had a little thickener. The potato seemed
> like a nice option. I'll probably make it tonight. I'll let you
> know.
>
> Wayne

Yep, it sounds like a good plan for a thickener; just never occurred
to me
🙂 Kinda like an asparagus chowder!

I went to the market to buy fixin's for Valentine's dinner -
asparagus was still $2.99/lb. for a small bunch. GAK! So I picked
up a couple of artichokes and a lemon instead. Now (get this) John
wanted me to grill petit filets. Okay. $20/lb! Holy [censored]! I now
appreciate just how much he's been paying when we go out to dinner
and have beef and he insists we get the filet. I told Nancy Young I
think I should frame it. But hey, it's 70 degrees here and sunny so
perfect grilling weather 🙂

Jill

Yep, good beef can be expensive. David will only eat filet and I
will only eat ribeye. Our favorite butcher usually has prime grade
in both. Our bill for one of each usually averages $30-35, but we
don't do it very often.

Wayne

Yikes! haven't you people ever heard of sirloin? It's not that bad!
(Oops, don't tell TFM I said that.......!!!)

kili

I suppose it's not, kili, but I find it more tough than I want for a
grilled steak. I use it ground, and I sometimes have the butcher put a
sirloin through the cubing (tenderizer) machine instead of round steak. It
certainly makes a premium chicken fried steak!

Sirloin was the "best" quality steak my dad would ever buy for grilling,
and I swore I would never buy them for the grill after I no longer lived at
home.

We don't grill steaks that often. When we do, I want it to be the best
that I can get. (Yeah, I'm a spoiled brat!) :-)

Wayne

Wayne Boatwright said:

On Tue 15 Feb 2005 09:05:37a, kilikini wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

> I went to the market to buy fixin's for Valentine's dinner -
> asparagus was still $2.99/lb. for a small bunch. GAK! So I picked
> up a couple of artichokes and a lemon instead. Now (get this) John
> wanted me to grill petit filets. Okay. $20/lb! Holy [censored]!>>>>
> Jill

Yep, good beef can be expensive. David will only eat filet and I
will only eat ribeye.
Wayne

Yikes! haven't you people ever heard of sirloin? It's not that bad!
(Oops, don't tell TFM I said that.......!!!)

kili

I suppose it's not, kili, but I find it more tough than I want for a
grilled steak. I use it ground, and I sometimes have the butcher put
a sirloin through the cubing (tenderizer) machine instead of round
steak. It certainly makes a premium chicken fried steak!

We don't grill steaks that often. When we do, I want it to be the
best that I can get. (Yeah, I'm a spoiled brat!) :-)

Wayne

I don't grill steaks often, either. In fact the last time I had a hunk o'
beef (snicker) other than pot roast was when we were on our trip last
October. BUT, I found a decent flank steak when I was shopping, too. Good
size and very reasonable (remember way back when it was 79cents/lb?). So
the next beef dinner will be grilled marinated flank steak 🙂 Teriyaki
sauce, slices of ginger, lots of garlic, dash of wine or maybe (unsweetened)
pineapple juice. Grilled rare and sliced thin across the grain. That's
some good stuff!

Jill

Wayne Boatwright said:

On Mon 14 Feb 2005 01:30:22p, Gal Called J.J. wrote in
rec.food.cooking:

Quoted message said:

One time on Usenet, [email hidden] (Gal Called J.J.)

Quoted message said:

One time on Usenet, Wayne Boatwright <[email hidden]> said:
> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:
>> Wayne Boatwright wrote:

<snip>

>> Hmmmm, the recipe looks good although it never would have occurred
>> to me to put diced potatoes in cream of asparagus soup. However,
>> it probably does make it nice and creamy when you puree the middle
>> part of the stalks with the broth and potatoes. Otherwise it's
>> not much different than how I would do it. Report back 🙂

> Thanks, Jill. At first I was surprised at the potato, too, but
> most other recipes I pulled had a little thickener. The potato
> seemed like a nice option. I'll probably make it tonight. I'll
> let you know.

Please do; I've got a pound of asparagus in the fridge and soup
would be lovely, but I've never made it before...

Hey, I've got a question -- why is this soup made in a 3-quart
"casserole", rather than a saucepan? Anyone know?

I have no idea, and I seriously doubt that it matters. I simply
posted it verbatim. I haven't tried it yet.

Wayne

I'd use a deep saucepan 🙂

Jill

On Tue 15 Feb 2005 10:36:58a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Tue 15 Feb 2005 09:05:37a, kilikini wrote in rec.food.cooking:

Quoted message said:

>> I went to the market to buy fixin's for Valentine's dinner -
>> asparagus was still $2.99/lb. for a small bunch. GAK! So I picked
>> up a couple of artichokes and a lemon instead. Now (get this) John
>> wanted me to grill petit filets. Okay. $20/lb! Holy [censored]!>>>>
>> Jill
>
> Yep, good beef can be expensive. David will only eat filet and I
> will only eat ribeye.
> Wayne

Yikes! haven't you people ever heard of sirloin? It's not that bad!
(Oops, don't tell TFM I said that.......!!!)

kili

I suppose it's not, kili, but I find it more tough than I want for a
grilled steak. I use it ground, and I sometimes have the butcher put
a sirloin through the cubing (tenderizer) machine instead of round
steak. It certainly makes a premium chicken fried steak!

We don't grill steaks that often. When we do, I want it to be the
best that I can get. (Yeah, I'm a spoiled brat!) :-)

Wayne

I don't grill steaks often, either. In fact the last time I had a hunk
o' beef (snicker) other than pot roast was when we were on our trip last
October. BUT, I found a decent flank steak when I was shopping, too.
Good size and very reasonable (remember way back when it was
79cents/lb?). So the next beef dinner will be grilled marinated flank
steak 🙂 Teriyaki sauce, slices of ginger, lots of garlic, dash of wine
or maybe (unsweetened) pineapple juice. Grilled rare and sliced thin
across the grain. That's some good stuff!

Jill

Yep, flank steak is good stuff. I just don't associate it with "grilled
steak", even though I would usually cook it on a grill. Teriyaki is a
great prep for it!

Wayne

On Tue 15 Feb 2005 10:38:18a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 14 Feb 2005 01:30:22p, Gal Called J.J. wrote in
rec.food.cooking:

Quoted message said:

One time on Usenet, [email hidden] (Gal Called J.J.)
said:
> One time on Usenet, Wayne Boatwright <[email hidden]> said:
>> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:
>>> Wayne Boatwright wrote:
>
> <snip>
>
>>> Hmmmm, the recipe looks good although it never would have occurred
>>> to me to put diced potatoes in cream of asparagus soup. However,
>>> it probably does make it nice and creamy when you puree the middle
>>> part of the stalks with the broth and potatoes. Otherwise it's
>>> not much different than how I would do it. Report back 🙂
>
>> Thanks, Jill. At first I was surprised at the potato, too, but
>> most other recipes I pulled had a little thickener. The potato
>> seemed like a nice option. I'll probably make it tonight. I'll
>> let you know.
>
> Please do; I've got a pound of asparagus in the fridge and soup
> would be lovely, but I've never made it before...

Hey, I've got a question -- why is this soup made in a 3-quart
"casserole", rather than a saucepan? Anyone know?

I have no idea, and I seriously doubt that it matters. I simply
posted it verbatim. I haven't tried it yet.

Wayne

I'd use a deep saucepan 🙂

Jill

I ended up using a dutch oven. This is a good recipe, and I will
definitely make it again. The soup was delicious! I garnished it with a
sprinkling of crumbled crisp bacon and freshly shredded parmesan.

Wayne

Wayne Boatwright said:

On Tue 15 Feb 2005 10:38:18a, jmcquown wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 14 Feb 2005 01:30:22p, Gal Called J.J. wrote in
rec.food.cooking:

> One time on Usenet, [email hidden] (Gal Called
> J.J.) said:
>> One time on Usenet, Wayne Boatwright <[email hidden]> said:
>>> On Mon 14 Feb 2005 10:51:02a, jmcquown wrote in rec.food.cooking:
>>>> Wayne Boatwright wrote:
>>
>> <snip>
>>
>>>> Hmmmm, the recipe looks good although it never would have
>>>> occurred to me to put diced potatoes in cream of asparagus
>>>> soup. However, it probably does make it nice and creamy when
>>>> you puree the middle part of the stalks with the broth and
>>>> potatoes. Otherwise it's not much different than how I would
>>>> do it. Report back 🙂
>>
>>> Thanks, Jill. At first I was surprised at the potato, too, but
>>> most other recipes I pulled had a little thickener. The potato
>>> seemed like a nice option. I'll probably make it tonight. I'll
>>> let you know.
>>
>> Please do; I've got a pound of asparagus in the fridge and soup
>> would be lovely, but I've never made it before...
>
> Hey, I've got a question -- why is this soup made in a 3-quart
> "casserole", rather than a saucepan? Anyone know?
>

I have no idea, and I seriously doubt that it matters. I simply
posted it verbatim. I haven't tried it yet.

Wayne

I'd use a deep saucepan 🙂

Jill

I ended up using a dutch oven. This is a good recipe, and I will
definitely make it again. The soup was delicious! I garnished it
with a sprinkling of crumbled crisp bacon and freshly shredded
parmesan.

Wayne

Sounds like an excellent garnish! I'll be saving the recipe 😉

Jill

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sirloin was the "best" quality steak my dad would ever buy for grilling,
and I swore I would never buy them for the grill after I no longer lived
at
home.

I flat out do not get the attraction to sirloin. Maybe my teeth aren't
sharp enough, but I find them to be chewy and not fatty enough.
Either give me a ribeye or filet or even a lowly chuck steak. I
dislike lean beef.

I know, if only I knew how to prepare sirloin yadda yadda yadda.

nancy