tag:blogger.com,1999:blog-5648310406783744033.post1442229770589614314..comments2024-03-29T05:52:13.021+00:00Comments on Diary of a (retired) teacher: MondayJoyhttp://www.blogger.com/profile/16116524003944939298noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5648310406783744033.post-3628620460391181972017-05-15T08:57:34.214+01:002017-05-15T08:57:34.214+01:00I thought you might, many thanks. I like the idea...I thought you might, many thanks. I like the idea about using the woody base for stock too.<br />I will give it a go soon and I'm sure I will enjoy the results.<br />J x<br />Joyhttps://www.blogger.com/profile/16116524003944939298noreply@blogger.comtag:blogger.com,1999:blog-5648310406783744033.post-9641537019016009252017-05-15T07:27:49.435+01:002017-05-15T07:27:49.435+01:00Yes I have made lots of asparagus soup
I usually ...Yes I have made lots of asparagus soup <br />I usually start off with the frying of the onions then add the middle part of the asparagus and some strong stock and boil until tender then blitz and add some cream and the very tender tips right at the end. The very woody base of the asparagus is pretty useless. You can boil it in the stock to extract any flavour but it stays woody so you will have to remove it. Good luck Dianehttps://www.blogger.com/profile/01669768223716648231noreply@blogger.com