is this food from the uk?

ASPARAGUS CREAM SOUP
2 packages (10 oz. each) frozen cut-up asparagus
1 3/4 cups water
1 cup dairy sour cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon chicken stock base *
Dash of pepper
3 cups milk

In 2-quart saucepan place asparagus and water; cover and bring to a steam. Reduce heat; simmer until tender. Purée asparagus with cooking liquid; blend in sour cream; set aside.

In 3-quart saucepan melt butter; blend in flour, salt, chicken stock base and pepper. Remove from heat; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Stir in asparagus mixture. Heat to serving temperature.

Makes around 8 cups.

Cooks Note: One chicken bouillon cube dissolved in 1/4 cup boiling water may be substituted for chicken stock base.

i know its a recipe but was just wondering.

we do have cream of asparagus but i cant say its originally from the UK off the top of my head.

Interesting...Wiki doesn't seem to have information on any 'cream of' anything soups.

https://en.wikipedia.org/wiki/Soup


It's probably one of those things that everybody has a variation of.

well i found it in an English home book. The site had .co.uk in it so I thought it must be.

Asparagus is an English vegetable, is that why??

yeah maybe.

Why does the asparagus have to be frozen?

I somehow doubt the OP's recipe originated from England. Only Americans seem fond of their 'Cup' measurements, whereas Brits will use either Imperial or Metric.

Asparagus is very English, and when used fresh in a soup is refreshing, deep in flavour, tummy satisfying and really quite nourishing. It can be a swine to grow because the vegetable requires a special bed to grow in. This probably accounts for it costing a lot.

I have a recipe by Nigel Slater using Asparagus in a soup containing herbs and lemongrass. Really quite delicious!

I somehow doubt the OP's recipe originated from England. Only Americans seem fond of their 'Cup' measurements, whereas Brits will use either Imperial or Metric.

Asparagus is very English, and when used fresh in a soup is refreshing, deep in flavour, tummy satisfying and really quite nourishing. It can be a swine to grow because the vegetable requires a special bed to grow in. This probably accounts for it costing a lot.

I have a recipe by Nigel Slater using Asparagus in a soup containing herbs and lemongrass. Really quite delicious! I'll post it in Recipes shortly.

(silly moo, I previously quoted myself! )

No idea.

I don't know, but I'll tell you what is:

Asparagus is good

However, spotted d*** is probably not...

Spotted d*** is Lovely with some hot Custard

That would make the recipe 'valid' for all seasons.

Typically, fresh asparagus is seasonal, only showing up on restaurant menus in the spring -- I recall it being a featured special for three weeks at a hotel restaurant in Switzerland.

Have you seen what happens to your garden when you don't harvest asparagus shoots?

What is it, exactly? Doesn't sound appetizing...