Asparagus Soup

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so I'm speaking with my wife and she says she wants asparagus soup for dinner. "Okay" I say. Now I'm thinking this is going to be tough. I've never even had this dish before, much less prepare it. No problem. I fire the ol' Internet box up and consult my favorite chef on my favorite website.
I'm telling you folks, this dish came out fantastic. I halved the amount of ingredients because I was only cooking for two. My wife and I loved it. I already printed this recipe up and saved it in my recipes file. Thanks emeril!

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This was so amazing, I went to the farm stand and got 7 more lbs of asparugus just so I could freeze some for later when the season is over. It is a bit time consuming with all the cutting and prepping the tips but sooooo worth it

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This is wonderful soup. Although it is quite a bit of work -- it can be made ahead -- and heated up when needed, and it can be made in smaller batches. I have made this 3 or 4 times now - and will continue to make it whenever asparagus is in season. I made this to duplicate a similar soup that is served at the Terrace Grille in Lakeland FL -- and think I like this better - as I can regulate the saltiness by making it myself. I also like that a bit of cream is added at the end -- rather than being a completely cream based soup.

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I enjoyed this recipe. I had a box of frozen asparagus that I needed to get rid of. It was so soft when it thawed out, that it was perfect for the recipe. I also used a bunch of fresh asparagus for making the stock and the garnish. The soup came out very flavorful. I'd like to try this recipe with broccoli.

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I made this to bring to work. Everyone, including the "I don't like asparagus" people loved it. I made it all the night before except I didn't add the cream or the tips. In the morning, I put it in my crock pot and added the tips. I also made croutons out of a sliced baguette and brushed olive oil and minced garlic on it and baked it in a 400 degree oven for about 10 minutes. It is gone. Real crowd pleaser. And it looks like I really know how to do something special. Way to go Emeril. Love your recipes

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Even the kids loved it. That says a lot !

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I've never had asparagus soup so I decided to make it bc I had 2 asparagus bunches. I really don't eat asparagus so I had no idea of the asparagus anatomy (i.e. woody part/stalk/tips. I didn't follow all the directions due to the mix up but overall great taste. The chicken stock was not thickening so I added a bit of corn starch and I added the cream to the entire soup. Will try again with my new asparagus anatomy knowledge.

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Recipe is great as is. Add more asparagus for thicker flavor. For a more mild soup. Use White Asparagus. You may never go back to green. Gremans love it.

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I have been making this every week and just love it. I plan on adding this to the menu for my next gathering. Just superb!

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Wonderful, creamy and just the right amount of sweet. The only substitution I made was evaporated milk instead of cream to lower fat a touch. Definately again in my house --- yummy!