Cream of Asparagus Soup

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It takes a little time to get the onions and asparagus cooked down to a nice soft consistency but there's still very little work involved in this recipe and the results are awesome. I didn't have any problems with it being fiberous: for what it's worth, I used my food processor (not a blender and did it in two batches. Creamy, smooth...and served with a dollop of sour cream on top...perfect!

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I saw this recipe on TV this afternoon and decided to try it. Though I had to modify the recipe due to what I had available, the soup was excellent! I didn't have sour cream available, but I used a pint of heavy cream. The soup was the right consistency to our liking. Thanks Sunny!!

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Not only is she attractive, Sunny creates some attractive dishes. I used her recipe as a base for my own asparagus soup, particularly for the sour cream content. I used asparagus ends I trimmed during the week. If you put them in a blender, preferably with ice chopping blades, and blend for over 2 minutes, you can reduce all the stringy ends and create a great soup with a smooth texture. This is a great use of a vegetable piece we might normally discard. I swapped out onions with some shallot and created a winner, thanks to Sunny Delight!!!

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I've made many variations of cream soups and decided to give this a try. I made half the recipe and substituted light sour cream for regular. I found that the tanginess of the sour cream overpowered the asparagus flavor. I totally recomment using either 1/2 cup heavy cream or half-n-half to thin out and make the soup creamy. I also substituted white pepper for black.

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Loved the soup, but I too found it fibrous. I think that comes from not cutting high enough on the stalks when trimming them. I garnished mine with reserved asparagus tips and crumpled goat cheese. Not as time consuming as some cream soup recipes, but just as good. Thanks

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While the soup had good flavour, it was very fiberous and made for uncomfortable eating. Would recommend straining through a conical sieve prior to serving.

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Mmm, mmm, good.

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Good job Sunny, thanks for the recipe.

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This soup was so good and easy. I made it as directed except that I used Wolfgang Puck's vegetable stock. It was soooo yummy. I served it to my "Survivor" night guests and everyone raved about it and had seconds. I put a few seasoned croutons on top and used smoked paprika.

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This is so easy and has so much flavor! My blender is a little week, so I had to strain it too, but still a winner!