Cream of Asparagus Soup

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not good with sour cream I prefer milk with one spoon of corn starch

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A wonderful recipe! I had some leftover grilled asparagus, some that I had blanched and frozen, as well as about a pound or so of fresh. I simmered in three cans of chicken broth for the 30 minutes, used an immersion blender before and after adding about 8 ounces of light sour cream and a half cup of cream, then finished up with some garlic salt and about a tablespoon of worchestershire for some depth. Garnished with a small dollop of light sour cream and a couple pieces of cut up grilled asparagus. Divine and great for company! Lighten up hint as I am a Registered Dietitian.... almond milk can be found in the local supermarket and an unsweetened version can run only 45 to 60 calories in a cup worth. I often use this in creamy soups in place of cream, and it really cuts down on fat and calories while still maintaing the richness!

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Absolutely delicious soup, such a light and fresh flavor. Next time I make it I think I'll add a little more asparagus and a little less chicken stock to thicken it up. The flavor is on point though!

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Great recipe - especially if you overcooked asparagus. I wasn't paying attention and I way over cooked some very pricey asparagus - this was an excellent way to save it. I used leeks, greek yogurt and cayenne

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Simple, delicious, and easy to make

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Great and simple recipe!!! I made this soup last night for my husband and I. He had never had asparagus soup before and loved it. It was very easy to make on a work night. I used a quarter cup of heavy cream instead of the sour cream.

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Outstanding! I used half & half in exchange for the sour cream and I also throw some bacon crumbles on top. This will be a frequent dish in our home. My husband wasn't even sure he liked asparagus until he tried this wonderful soup! Thank you for sharing, Sunny! :-

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So last night I had entertained a party of 8 and had scrap semi woody and woody pieces of asparagus left behind. I purposely saved 6 new pieces of asparagus so that i could garnish two bowls for an afternoon meal. I also happened to have 6 roasted garlic and rosemary fingerling potatoes that I had par boiled for 15 minutes prior to roasting for 1 hour. Now the meat and potatoes part of the review. I made this recipe verbatim and it was the bombdigity. I thought to myself what was I going to do with the 6 ea fingerling potatoes. I threw them in whole and used my hand dandy cusineart submersion stick blender. I must say Sunnys receipe was already the bombdigity but adding the fingerlings stepped it up to a bombdigity digity bomb.
Thanks Sunny ur the heat!!!

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Excellent, easy recipe. Was done in about 45 mins. from prep to table. I used a stick blender with a splatter shield I made out of one of our thin plastic cutting sheets and it worked perfectly for the hot liquid. Although the sour cream sat out while it was cooking, I went back and used the stick blender again. I served with croutons and regular paprika (we don't have the other and I can't eat spicy foods. YUUUUMMMMMYYY!!!

UPDATE: I make this soup a lot, my husband and I love it. I've modified it a bit for our diet. Instead of sour cream, I use Greek yogurt and we use vegetable broth. My husband wanted it a little thicker, so I've started adding a head of cut up cauliflower that I just cook with the rest of the soup. I top with croutons and some crumbled feta cheese.

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One word "AMAZING"