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Asparagus Soup Recipe

Asparagus Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 21-30 of 102

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  • on February 13, 2012

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    Excellent! The only thing I added at the end was a wee bit of lemon juice. I also liked the simmering the woody ends in the broth for added flavor. My husband said it was my best soup yet.

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  • on January 23, 2012

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    This soup was fantastic. I only had 2 lbs of asparagus instead of 3, so tried to adjust the other ingredients to 2/3 to keep the ratios the same. I may not have gotten the ratios right, but the taste was fantastic. Given the review below I may have put more white pepper in it, because my version was very flavorful. For a low-fat version, I did not add the cream, but instead added a spoonful of fat-free plain greek yogurt to each bowlful individually, and it was just spectacular. The saved spear tips in the soup also was a very nice touch. I will have some of this soup in my refrigerator at all times.

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  • on January 11, 2012

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    A bit Bland so I added more spices and garlic and I did not have leeks so maybe that was the missing ingredient. Overall a tasty soup however needs a little extra love and I would prefer not to add the cream next time.

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  • on December 13, 2011

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    Delish! I love to make soups because they generally freeze well and I can portion them out easily for appetizer servings. This one is definitely a keeper. I don't add in the cream or parmesean when I freeze, I save those extras for serving time. Great thing about veggie soups is that you don't have to add in the cheese or cream if you are watching your calories, they will still taste great. This recipe was relatively easy just a bit of prep which is always fun if you like to cook.

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  • on November 27, 2011

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    I've made some great asparagus soup, but THIS is the very best ever. It's not a lot of work at all. Delicious!

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  • on October 17, 2011

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    I was looking for more healthy and delicious soups to eat and had a taste for asparagus soup. I cook alot from scratch because I don't trust the ready-made foods (to many unhealthy fillers, preservatives, GMOs, i.e. carcinogenics. I had no idea how to make it so I looked for a recipe I thought was easy and appeared tasty. Tried this recipe which was fun to make and absolutely amazing! Gave my best friend some and she was ranting and raving about how delicious it was and wants me to make her more. This will definitely be one of my go to recipes to WOW my guests. Oh yea, serve with a toasted whole wheat or 7 grain baguette - talking about Um-um Good! Oohh- wee, YOU have got to try this!:-

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  • on September 03, 2011

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    Prepared this soup again this weekend - what's not to say about this wonderful soup. Emeril's recipes aren't easy, yet they're not difficult either. Suggestion: make yourself your favorite cocktail, put on a favorite album and let your juices flow: slicing, dicing. It's worth it. Follow the directions to a 'T' and you'll keep this recipe forever.

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  • on July 14, 2011

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    This soup is the best soup I've ever made! My husband used our asparagus tips for another dish but left the stalks so it was time to make something... I didn't have leeks so I just went with the rest of the ingredients and it was absolutely perfect. just added a tiny touch of cream in the end, barely a tbsp and it was creamy enough. The parmesan at the end is fabulous! Making it again without a doubt. Follow the directions as far as time goes and the flavor does not disappoint!

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  • on April 10, 2011

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    To Boohiss,
    It says to discard the woody ends after using them to get your stock started.

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  • on April 09, 2011

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    I was looking for an asparagus soup for the woody ends. I see this one is not for that part of the stalk, but it does say to reserve them. What it doesn't say is why. So, friendly readers, why should I reserve them?

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