About a week ago I posted about a cream of asparagus soup that I made with the tough asparagus ends. Even after pureeing in the blender, it had short fibers all throughout. And thanks to the comments in that post, I was reminded I had a food mill that I could try.
So, in the photo above this is the soup as it was initially made. You can kind of see some of those short fibers.
This is my food mill. I use it each year to make applesauce. The holes at the bottom are larger than the holes of a mesh strainer. By turning the handle, the angled metal blade pushes the food through those holes, leaving whatever fibrous residue won't pass through.
I ran the string-filled soup though the food mill. The process took about 3 minutes of turning the crank.
When finished milling the soup, I had about 2 tablespoons of strings left in the food mill, which I discarded.
The resulting soup was string-free and delicious.
My take -- it's possible to make a creamy soup from those woody ends of asparagus using a food mill.
Thank you to the unnamed friend in the comment section for this suggestion.
The food mill was a brilliant solution. I am going to use that idea.
ReplyDeleteHi Live and Learn,
DeleteThe food mill worked so well. I still had to puree the soup in a blender first (on first day of making this soup), then run through the food mill. I don't know if you could only use a food mill to make the soup creamy.
This is an excellent idea! Thanks for trying it out so we know it's a viable option in the future. I have usually disposed of woody asparagus but this changes things.
ReplyDeleteHi Amanda,
DeleteI was so glad this worked out well. I hate throwing away those woody ends. Good luck to you for future batches of soup using your asparagus ends.
That was a fabulous tip that was left! Sara
ReplyDeleteHi Sara,
DeleteI know! I'm so thankful for the suggestion.
How great that the food mill worked!
ReplyDelete