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Cream of Asparagus Soup Recipe

Cream of Asparagus Soup

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Average Rating:

Total Reviews: 100

Showing 71-80 of 100

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  • on December 02, 2009

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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!

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  • on November 30, 2009

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    Made this tonight and it is just fantastic. Used 4 cups of stock instead of 6. Made a nice creamy soup. The sour cream is a fabulous touch. A wonderful sub for pea soup and so much quicker! Served with large garlic croutons left over from garlic bread. Very, very good.

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  • on November 28, 2009

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    I just finished eating the soup. It was excellent!. My husband and two little boys loved it! I only added about two full tablespoons of sour cream after reading the reviews. I also added heavy cream to it. I'm having a dinner party later in the month and this will definitely be on the menu.

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  • on November 28, 2009

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    So easy to make. And it had a great taste to it. I halved the recipe. And I didn't have any hungarian paprika or any paprika, so I had a few pieces of crushed red pepper during the cooking time. Gave just a small hint of heat in the background. But mine came out very stringy. I tried butting it through a colander but that wasn't working out well. So I will sift through and take out the strings because it was way to much. But that was probably my fault somewhere. Will definately make this again!!!!

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  • on November 11, 2009

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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!!!

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  • on November 11, 2009

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    This recipe is fantastic. So simple and tasty. I read the reviews before I made it and I'm glad I did. I only used 4 cups chicken broth so it would be thicker. Sunny: you have a winner! I'll keep this recipe forever!

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  • on November 07, 2009

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    This is a delicious soup, I was reallly amazed at how good it was. One of the simplest soups I've ever made. I'm planning on surprinsing my son with it as an appetizer for Thanksgiving.

    Thankis Retha

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  • on November 07, 2009

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    I'm so excited that I had all these ingredients on hand. I saw this on her show yesterday and I know I had lunch for today. It was so good and easy! I decided to cut the sour cream by half. I thought it may be over kill with all that she recommended. I think it was delightful! I also made Emeril's croutons to put on top the soup. Gave it texture that I think the soup needed since I wasn't having anything else with the soup. So good!

    Recipe for the croutons can be found here. http://www.foodnetwork.com/recipes/emeril-lagasse/broccoli-and-cheese-soup-with-croutons-recipe/index.html

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  • on October 18, 2009

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    This is a staple in my house now.... Everyone, including my 2 year old and 4 year old loves this soup. If you haven't tried the flat bread that was made in this episode, you should definately give it a try. I have created all kinds of breads and soups from these core recipes. Great job, Sunny!

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  • on October 10, 2009

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    The soup is great...until you add the sour cream! The sour cream totally ruined the soup and made it taste just like a sour cream soup. I would suggest using half of the sour cream or not using the sour cream at all.

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