Asparagus Soup

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This soup is so delicious, my boyfriend almost finished the whole batch if it wasn't for the fact he was pretty full after 4 servings!
I cut the ingredients in half since I was only cooking for two, the soup didn't have the consistency that I wanted after I added the creme and asparagus spears in the end. So, to do so, I added more heavy cream (ended up using almost a pint, and cooked it for another 15 minutes of so. Then I re-pureed the soup (ended up puree'ing the spears. It came out PERFECT! We also toasted up slices of sweet baguettes smeared with butter and sprinkled with a little minced garlic to accompany the soup. Breaking these toasts up as "croutons" into the soup was an amazing complement!

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Emeril does it again! He has combined asparagus with shallots and leeks to develop a well-balanced flavor that doesn't compare to the ingredients on their own. Asparagus can be over powering, but the shallots and leeks give it a wonderful sweetness. The recipe was easy to follow and used ingredients that are staples in most homes. Better yet, it is cost effective. This soup can be used as an appetizer when entertaining (people will rave about it! or as a main course served with toasted Italian bread with swiss cheese.
Thank you Emeril!

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I just made this soup with asparagus I bought at the local farmers market. I followed the recipe exactly. Easy and delicious. I will continue to make this all asparagus season. I will try it cold with crab meat next.

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This is a great use of fresh, springtime asparagus. Especially if you need to break out of a rut in preparing asparagus the same old ways. I didn't have any leeks on hand, so I substituted green onions, and I even subbed skim milk for the cream. The consistency was a little thinner, but the taste didn't suffer at all. This is a delicious soup and I would definitely make it again. The shallots and leeks (or in my case, green onions add a nice depth of flavor.

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I made homemade stock from a turkey and my soup had great flavor. I never thought of cooking the woody part of the asparagus in the stock - great idea. What an awesome recipe. There is a restaurant that we love to go to because they make really good Asparagus Soup, but they don't make it that often so it's hit and miss. Now I can make my own soup at home any time I want.

I froze half of the soup without adding the cream so I hope it turns out later down the road. I don't think I'll try it when I have company. But I thought if I would thaw it out and heat it slowly and then add the cream the soup would be just as good as I cooked it today. I'll let you know!

Thanks for the great recipe, Emeril. We loved it and I will definately make it again!!

Karen H
Capron, IL

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Our two dinner guests canceled on us, and I had all this asparagus I was going to roast as a side dish. Instead I tried this recipe and it's excellent. Top quality ingredients going in result in top quality taste results, so use extra fresh asparagus and good (preferably home made chicken or vegetable stock and the flavors will sing. This recipe is now a go-to for company because it is fully made in advance and only needs to heat gently just prior to serving. My husband requests it often, and I make it whenever asparagus is abundantly available or on sale. Thanks, Emeril - this one is a keeper!

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Really let the broth cook down and you'll get a nice, thick soup that is very flavorful.

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I have made this soup 3-4 times for different friends and it always turns out yummy. Everybody that has tried it loves it.

I usually go easy on the butter, skip the leeks and use veg broth instead of chicken broth. The flavor and texture is always good. But once the asparagus wasnt fresh so the soup had too much fiber. so watch the quality of ingredients.

I read a review that the soup was too bland. I completely disagree. It is so flavorful .. thanks to the shallots, garlic and butter and you could always adjust the amount of pepper. Overall a great recipe and well worth the time.

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My family and I have picked one new soup every week this winter to try. We have made at least a dozen new soups and this recipe was the pick for the week. We found it extremely bland. I followed the recipe exactly, infusing the stock with the ends of the asparagus, blanching the tips, etc., and the results were mediocre. If you are looking for a fabulous green soup, try the Zucchini and Rosemary soup recipe on Epicurious.

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Note that this recipe takes so long to cook because you're making a lot.

I pulled this up on my computer; lost my patience with being at my computer and just did it my way. When I came back, I noticed I used all of the same ingredients except for the chicken stock because I'm vegetarian. It is delicious! So I made some for now and froze the rest for another day.

Cheers!