tag:blogger.com,1999:blog-5086745178674356329.post4303087274016073329..comments2023-12-23T00:03:22.316-06:00Comments on For Love of the Table: Creamy Asparagus SoupPaigehttp://www.blogger.com/profile/05070020708376987222noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5086745178674356329.post-21770630709077381332019-03-28T23:52:37.301-05:002019-03-28T23:52:37.301-05:00What an inspiring photo and recipe. The soup looks...What an inspiring photo and recipe. The soup looks absolutely delicious - and quite beautiful. Love the bowl, too. Really wonderful photos.Mariannahttp://www.additiverecords.co.uk/best-electric-soup-maker/noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-66176645673279271132012-05-30T10:41:31.255-05:002012-05-30T10:41:31.255-05:00Paige, Thank you for the answers and the links. Yo...Paige, Thank you for the answers and the links. You're right, we were using a bowl-type sieve. Off to check the links and make a purchase: our small economic stimulus effort!ProfMickenhttps://www.blogger.com/profile/01100065753819012358noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-39869044765208705442012-05-29T13:19:39.828-05:002012-05-29T13:19:39.828-05:00Kathy, I noticed when I reread my comment that it...Kathy, I noticed when I reread my comment that it looked like the Williams sonoma link was for the China Cap...it's not, it's for the chinois that I own and use. (It's hard to proofread in the little box blogger provides for comments!...sorry!)Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-44445148554064799632012-05-29T11:14:03.241-05:002012-05-29T11:14:03.241-05:00I don't mind answering questions at all!
If y...I don't mind answering questions at all!<br /><br />If you had "lots" of woody ends a heaping half cup of fibrous stuff would be within range. You would have probably had less if you had had the fine-meshed conical strainer (a "chinois") you asked about. The shape of the chinois allows you to put hard pressure (using a 2 oz. metal ladle or a wooden pestle) on the fibers in a more efficient way--so it would have been faster too. If you were using a bowl-type sieve, it would have taken a long time. And you are right...the soup is sooo much better when strained. (I don't remember now if I said it in the post or not, but if you can't or don't want to strain the soup, you might not want to use the woody ends). <br /><br />When you buy a chinois, it should be very fine mesh. There is also a strainer that is stainless steel with small, medium or large holes punched in it. To me this type (often called a "china cap") is more for thick things (potato puree, for example--I use it like a food mill) than a "strainer". Here is the one that I have: http://www.williams-sonoma.com/products/chinois-strainer-pestle-and-stand/?pkey=e|chinois|2|best|0|1|24||2&cm_src=Quickbuy&sku=1094903&qty=1 Amazon has one that looks like a very fine mesh http://www.amazon.com/Stainless-Steel-Chinois-18-inches/dp/B0042KVL66/ref=sr_1_5?ie=UTF8&qid=1338307621&sr=8-5 I'm not "endorsing" this one, because I've never held it in my hands or used it...but it might be very good. Amazon had quite a selection. Just make sure to use the little magnifying thing to get a close up look at the wire mesh. <br /><br />I hope this helps! I'm so glad you enjoyed the soup!Paigehttps://www.blogger.com/profile/05070020708376987222noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-69993790491040439332012-05-29T09:55:42.588-05:002012-05-29T09:55:42.588-05:00We made this yesterday. Yum! An especially good re...We made this yesterday. Yum! An especially good recipe since we'd had four days of rain and the asparagus had become like Jack's beanstalk, so we had LOTS of woody ends. Plus, a local cheesemaker offers roasted garlic chevre, so that was a perfect accompaniment. <br /><br />Two questions. We had to use a fine wire mesh strainer for the sieving step and it took for-ev-er. We ended up with a heaping half cup of thin fibers + misc. green stuff. (Started with 1.5 lbs of asparagus.) <br />1. Does the amount of left-over sound about right?<br />2. I'm thinking about purchasing one of those conical strainers. Is there a good way to determine whether the holes would be small enough? In looking at pictures online, it's hard to tell. Those fibers were pretty thin -- and the soup was so wonderful without them!<br /><br />Thanks for putting up with these questions.ProfMickenhttps://www.blogger.com/profile/01100065753819012358noreply@blogger.comtag:blogger.com,1999:blog-5086745178674356329.post-47413262505250690852011-06-14T17:17:25.579-05:002011-06-14T17:17:25.579-05:00Paige,
This green is magnificent! We will be havi...Paige,<br />This green is magnificent! We will be having this! In fact you'll be making it! <br /><br />B.Anonymousnoreply@blogger.com