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Sun Nov 18, 2018, 02:39 PM

Just made my favorite soup...cream of asparagus. What a flop

Although it tasted great and I only used the top snap of the spear, it is loaded
With fibers, Food processor evidently doesnít chop up

Must have to peel?

Canít believe Campbellís actually peels each spear.

11 replies, 715 views

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Response to Laura PourMeADrink (Original post)

Sun Nov 18, 2018, 02:59 PM

1. Strain it through a strainer. Smush what doesn't go through against the strainer with a spoon.

What's left in the strainer is all the fibrous stuff and your soup is delish!

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Response to hedda_foil (Reply #1)

Sun Nov 18, 2018, 08:36 PM

5. Ya, thought of trying that...but I had already mixed in a saute

Of shallots, garlic, and bacon and didnít want that strained out.

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Response to Laura PourMeADrink (Original post)

Sun Nov 18, 2018, 03:09 PM

2. You could probably use a ricer too.

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Response to Demsrule86 (Reply #2)

Sun Nov 18, 2018, 08:45 PM

8. Need to buy one...always trying to perfect mashed potatoes. Saw a chef the other

Day say it was important to steam potatoes for a bit before you boil them.. didnít catch the why.

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Response to Laura PourMeADrink (Reply #8)

Sun Nov 18, 2018, 09:58 PM

9. I never heard that interesting...the nice thing about a ricer is you don't have to peel the potatoes

I just cut them up pretty big, boil them and rice them...so much easier.

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Response to Demsrule86 (Reply #2)

Wed Nov 21, 2018, 12:14 PM

10. I bought a ricer, especially for mashing potatoes, thinking it would work better than....

.....the old fashioned potato masher. What a waste - it takes a lot of arm strength wrestling hot potatoes through that thing, so it now is in a give-away box in the garage. I found that pouring the cooked potatoes out in a flat cookie sheet allowed me to mash more thoroughly then back to the pot to blend in the butter and milk etc..

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Response to Laura PourMeADrink (Original post)

Sun Nov 18, 2018, 03:54 PM

3. I bought a food mill. It would probably be perfect for your soup

Kind of a pain to clean up, but the end results, when I've used it, have been very good.

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Response to Siwsan (Reply #3)

Sun Nov 18, 2018, 08:42 PM

7. Good thought....have one I never use. :)

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Response to Laura PourMeADrink (Original post)

Sun Nov 18, 2018, 04:02 PM

4. do a dice on the asparagus

Same thing will happen to celery if you don't give it a close dice for a soup. Celery always as hidden strings even if you think you have pulled them all off. Yes, if you want a smooth soup, you should always put the liquid through a strainer as described above.

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Response to dem in texas (Reply #4)

Sun Nov 18, 2018, 08:40 PM

6. I will next time thanks. Otherwise it was perfect. I had saved the boiling liquid from the last

Two times I cooked asparagus and used that for soup ...really gave it a deep asparagus flavor.

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Response to Laura PourMeADrink (Original post)

Wed Nov 21, 2018, 12:16 PM

11. Love to hear about other cooking mishaps because I have so many!

Last night I tried a new biscuit recipe. Hard as rocks. tossed

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