Asparagus Soup

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
8 to 12 servings
Level:
Intermediate

Ingredients
  • 3 pounds fresh asparagus, rinsed
  • 8 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1 cup minced shallots
  • 1 cup minced leeks, whites only, well rinsed
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 cup heavy cream
  • 1/4 cup finely grated Parmesan, garnish
Directions

Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.


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4.8 120
This soup tasted amazing!  But how do you keep the soup a nice vibrant green?  When you boil the asparagus stalks for 20 minutes, they become that army green colour. item not reviewed by moderator and published
Great recipe.  I added a bit of white wine, lime juice, saffron, turmeric and paprika. I did not add cheese, and only 1/8 cup of cream.  I didn't have white pepper, so I used a bit of black and crushed pepper. item not reviewed by moderator and published
This was a great tasting soup and so easy to prepare. I did modify it just a bit by using low fat cream cheese instead of the heavy cream, it was delicious! I also added a "BAM!" dash of smoked paprika along with the grated parmesan for garnish. I will definitely be making this again and again! item not reviewed by moderator and published
Great asparagus flavor. I feel like it was missing something though. Added lemon juice at the end but I just felt like it needed something else. Maybe a little hot sauce? The grated parm was a nice touch. item not reviewed by moderator and published
,,Amazing! I should have followed the reviews and made the whole recipe instead of cutting it in half! Pairs great with a BLT for a nice summer soup and sandwich night! item not reviewed by moderator and published
After looking all over for a good asparagus soup recipe, I settled on this one from Emeril. Its the only one, that I was able to find, that actually uses those woody asparagus ends that we toss away, to add flavor to the stock. I followed his recipe very closely, except for reducing quantities by 50%, just in case it didn't give me the flavor I was looking for. I didn't want to be stuck with a huge pot of soup. I did use homemade chicken stock and I think I may have kept the amount of garlic the same, I used 3 cloves and just minced it up for the soup. It was delish! Now I wish I had made more! This recipe is fantastic. The flavor is amazing. I am wondering how this would taste using vege stock as I have some vegetarian friends I would love to make this for. I'm adding this one to my keeper file. item not reviewed by moderator and published
It's asparagus season! It's a short season in Michigan, so I was looking for a variety of recipes to prepare this spring time deliciousness. Found Emerill's recipe for soup, read the reviews, and HAD to try it. OMG! It is heaven in a bowl. Followed the recipe except for leeks.(didn't have any on hand), but had seen another Food Network chef''s recipe that called for chopped red onion. When all blended with the immersion blender, the flavors were perfection. Love serving the tips and grated parmesan like sprinkles on a sundae. Yum! Can't wait to make this again for friends and family gatherings. They will think I'm a gourmet cook. item not reviewed by moderator and published
I make this often. If I find asparagus on sale, I will often load up the cart and make this lovely soup. I have used homemade stock and purchased stock and find little difference, much to my dismay!. I once thought I could process the woody stems into the soup: don't do it. No matter how long you cook them they will not liquefy. It was like eating soup full of hairs. I usually make this to freeze. Works like a charm. I have been able to skip both the cream and cheese and do not use the pretty tips for decoration. I am sure all of these steps would not hurt the soup, but I find them unnecessary. I believe the secret to making this soup is to use a generous amount of the shallots, leeks and garlic. I also believe that a little extra asparagus helps with the consistency. Put your love and time into flavoring the stock with the woody ends, let them linger. I have actually put this into a crock pot and let them work all night; the flavor just pops. item not reviewed by moderator and published
This is divine! I used whole milk instead of cream, and it was plenty rich and creamy. Don't skimp on the shallots - those and the white pepper are what make this - will go into my all-time favorites!! item not reviewed by moderator and published
I just made this. I tasted before adding the cream due to all the reviews. I love it both ways - completely and utterly divine. Just for that step up I also drizzled some White Truffle Oil ( a very little amount) and it kicked up a few notches. A keeper for sure. item not reviewed by moderator and published
Instead of bringing regular asparagus to Christmas dinner, I brought this. It was LOVED! I purchased Emril's chicken stock from the grocery store and used regular onions. PS: the make-ahead directions were great. item not reviewed by moderator and published
I have made this several times and my whole family loves it, from my picky 7 year old to my husband...they even ask for it and get excited when I tell them it's what's for dinner...the flavor is rich and is perfect for a cool night with crusty bread and butter. item not reviewed by moderator and published
I liked it a lot. Followed the directions/ingredients exactly - but for one of the people I was serving it to, they aren't parmesan cheese fans - nor do they especially like Heavy cream. To accommodate that, I put both the cream as well as the freshly grated cheese on the table, along with a bowl of non-fat greek yogurt. People then tried it both ways.....and everyone still thought it was delicious! item not reviewed by moderator and published
My husband and I loved this recipe. I didn't have the leeks or scallions so I used onions and chopped them pretty fine but other than that I followed the recipe as directed and it came out so rich and flavorful. This is a winner and will make it again as a fall soup. item not reviewed by moderator and published
This is trully an amazing soup! My husband is picky and he LOVED this soup! I followed the recipe as is and it's just perfect! item not reviewed by moderator and published
I think it's funny how one of the only bad reviews for this soup is made by someone who says how she can't stand it when someone writes a review and doesn't follow the recipe exactly. Then she proceeds to say the taste was bland and that she substituted vegetable broth for chicken broth. Pot calling the kettle black, wouldn't you say? I've made the soup exactly as the recipe dictates and the second time I made it, I made it exactly the same because it's PERFECT! item not reviewed by moderator and published
I just made this and it was amazing! I added about 1.5-2lbs of cubed ham which added protein for a more balanced dinner. I will be making again. item not reviewed by moderator and published
This was excellent, second only to the Spargelsuppe I had in Germany, made from white asparagus. item not reviewed by moderator and published
Made this just as described with one exception, I left out heavy cream. The soup was superb without the cream. I also froze in single serving containers. It is just as good as the fresh soup. item not reviewed by moderator and published
Excellent item not reviewed by moderator and published
I blanched some asparagus and overcooked it a bit. Considered tossing it since I only like asparagus very green and crunchy on its own. Found this recipe and it's so tasty. I agree with another reviewer who said the soup doesn't really need the cream and also agree it doesn't need so much garlic. I used 2 cloves. I tried not to brown the leeks and onions but the cooking time for them in the recipe made that a challenge. The finished product is nice and green though. A really healthy and flavorful soup. item not reviewed by moderator and published
I had some fresh asparagus that I didn't know what to do with, so I found this recipe and was blown away with the taste! My daughter absolutely loved it as well. The only thing I changed was I added 4 diced Yukon gold potatoes (boiled and drained puréed half; and added the rest to the soup before serving. It added a nice, thick texture...and I was counting on it to please the rest of my family who do not care for asparagus. But I think it would be just as delicious w/out them! I served with home made bread fresh out of the oven. Soooooo good! item not reviewed by moderator and published
this is delicious, I have made it twice. The only change I make is I blanch the tips, along with the top 3 inches of the asparagus, for approx 5 minutes, then add them back in the end, as I enjoy my asparagus soup with lots of asparagus pieces in it. item not reviewed by moderator and published
Home run! My husband fell in love with me all over again! ; Might cut back a bit on the garlic next time, but this recipe is worth the extra effort. item not reviewed by moderator and published
I use to regret not getting a degree in the culinary arts, but with Chef's like Emeril around, I was able to kill two birds with one stone. The soup is delicious, only wish I could have rated it 10 stars, thank you so much!!! item not reviewed by moderator and published
Delicious recipe. I have made this soup several times and often at the request of a family member. If you make it, expect to be asked to make it again! It is wonderful. Emeril was my FAV FN Chef. item not reviewed by moderator and published
This recipe is a keeper - really tasty and easy! I used low fat Half & Half instead of cream. Also, next time will not add any extra salt - the Parmesan added all the salty flavor needed. item not reviewed by moderator and published
This soup is delicious and it freezes well too! It is the most asked for soup in our house. item not reviewed by moderator and published
I omitted the cream and added a potato to give it a creamy texture. I put my chopped boiled potato in at the end when pureeing the soup. I used about 2 lbs asparagus, added extra garlic and substituted green onions for leeks. It was outstanding!! item not reviewed by moderator and published
If we could give this recipe 6 stars we would. This soup was amazing! It was the best soup we have ever make by miles. Emeril got this one right with the leeks, shallots and garlic. Wow!!! item not reviewed by moderator and published
Very tasty! It does come out a bit "pulpy" as one other review pointed out, but it didn't bother me one bit. In fact, I rather enjoyed that bit of texture that remained. The cream is also totally optional in my opinion, this soup is naturally delicious on it's own...but I do recommend adding some parmesan to finish. item not reviewed by moderator and published
Fantastic! I added a bit of silken tofu when blending to add some protein. I doubt it changed the superb flavor of this soup since I was tasting as I went along and the asparagus is a bold veggie. I served it to my boys, 7 & 9 the minute they walked in the door after school and they LOVED it! It was still very hot so I added a dash of half & half and they said it was even better. I ate mine without and was one happy mama. I forgot about the parm when I served it and am convinced you can skip it if you are watching sodium and cals. item not reviewed by moderator and published
This is great. I thought it tasted even better the next day. item not reviewed by moderator and published
I have used this recipe several times...always delicious and I get rave reviews. Thanks Emeril. item not reviewed by moderator and published
I love vegetable cream or pureed soups. And I've made a lot of different soups. This is one of my favorite. The flavor is rich and simple at the same time. Definitely will make again and again. item not reviewed by moderator and published
Yum. I put in one cup of milk rather than 1/2 cup of cream and I used gorgonzolla instead of parmassen for a garnish.. item not reviewed by moderator and published
Really great soup. Lowered quantities because I didn't have that much asparagus. But it was SOOO good, I will make many times more. A very rich and delicate soup. I used fat free 1/2 and 1/2 and you couldn't tell the difference. item not reviewed by moderator and published
this is the only way i can get my husband to eat asparagus. i can't get enough. i like the taste of the soup with the added crunchy of the asparagus tips and it has to have the parmesan cheese to top it off. i love it! item not reviewed by moderator and published
This soup is PERFECT! I used six cups of broth and added a little thyme...yummy! item not reviewed by moderator and published
Excellent! The only thing I added at the end was a wee bit of lemon juice. I also liked the simmering the woody ends in the broth for added flavor. My husband said it was my best soup yet. item not reviewed by moderator and published
This soup was fantastic. I only had 2 lbs of asparagus instead of 3, so tried to adjust the other ingredients to 2/3 to keep the ratios the same. I may not have gotten the ratios right, but the taste was fantastic. Given the review below I may have put more white pepper in it, because my version was very flavorful. For a low-fat version, I did not add the cream, but instead added a spoonful of fat-free plain greek yogurt to each bowlful individually, and it was just spectacular. The saved spear tips in the soup also was a very nice touch. I will have some of this soup in my refrigerator at all times. item not reviewed by moderator and published
A bit Bland so I added more spices and garlic and I did not have leeks so maybe that was the missing ingredient. Overall a tasty soup however needs a little extra love and I would prefer not to add the cream next time. item not reviewed by moderator and published
Delish! I love to make soups because they generally freeze well and I can portion them out easily for appetizer servings. This one is definitely a keeper. I don't add in the cream or parmesean when I freeze, I save those extras for serving time. Great thing about veggie soups is that you don't have to add in the cheese or cream if you are watching your calories, they will still taste great. This recipe was relatively easy just a bit of prep which is always fun if you like to cook. item not reviewed by moderator and published
I've made some great asparagus soup, but THIS is the very best ever. It's not a lot of work at all. Delicious! item not reviewed by moderator and published
I was looking for more healthy and delicious soups to eat and had a taste for asparagus soup. I cook alot from scratch because I don't trust the ready-made foods (to many unhealthy fillers, preservatives, GMOs, i.e. carcinogenics. I had no idea how to make it so I looked for a recipe I thought was easy and appeared tasty. Tried this recipe which was fun to make and absolutely amazing! Gave my best friend some and she was ranting and raving about how delicious it was and wants me to make her more. This will definitely be one of my go to recipes to WOW my guests. Oh yea, serve with a toasted whole wheat or 7 grain baguette - talking about Um-um Good! Oohh- wee, YOU have got to try this!:- item not reviewed by moderator and published
Prepared this soup again this weekend - what's not to say about this wonderful soup. Emeril's recipes aren't easy, yet they're not difficult either. Suggestion: make yourself your favorite cocktail, put on a favorite album and let your juices flow: slicing, dicing. It's worth it. Follow the directions to a 'T' and you'll keep this recipe forever. item not reviewed by moderator and published
This soup is the best soup I've ever made! My husband used our asparagus tips for another dish but left the stalks so it was time to make something... I didn't have leeks so I just went with the rest of the ingredients and it was absolutely perfect. just added a tiny touch of cream in the end, barely a tbsp and it was creamy enough. The parmesan at the end is fabulous! Making it again without a doubt. Follow the directions as far as time goes and the flavor does not disappoint! item not reviewed by moderator and published
To Boohiss, It says to discard the woody ends after using them to get your stock started. item not reviewed by moderator and published
I was looking for an asparagus soup for the woody ends. I see this one is not for that part of the stalk, but it does say to reserve them. What it doesn't say is why. So, friendly readers, why should I reserve them? item not reviewed by moderator and published
Like many other reviewers, my husband (who was skeptical at first) and I loved this soup! I took one reviewer's advice and roasted the tips with olive oil, salt, & pepper before adding them back to the soup. I also used 1/2 white & 1/2 green asparagus and half & half instead of cream. I couldn't imagine a more delicious asparagus soup!! item not reviewed by moderator and published
Like the previous reviewer, we thought this was SOOOO incredibly delicious! Since asparagus is in season, we're looking for all kinds of ways to make it and this will definitely be a repeat! We bought tons of asparagus, blanched it for 60 seconds, plunged into ice water, then froze it so we can enjoy "fresh" asparagus well into summer. item not reviewed by moderator and published
This was SOOOO good! We made our own chicken stock and I can tell you, it's easy, cheap and SO much better. Now, I will say that I would prefer to puree all the asparus, including the tips and next time we will. If not, we will roast them in olive oil in the oven to give them more flavor. Blanched asparagus just isn't my favorite, BUT it is still so good it's definitely a 5 start dish. It is also very easy to make. We served it with a toasted baguette which was perfect for dipping in the soup. YUMMY!!! item not reviewed by moderator and published
This was delicious. I never added the cream or the asparagus tips. I thought it was perfect after I finished pureeing. item not reviewed by moderator and published
this soup is sooooo good and simple to make. i did however substitute half&half for cream and added a bit of cayenne pepper. item not reviewed by moderator and published
This soup is absolutely delicious! I found it difficult as I read it for the first time but now I can make it without a recipe. I do not feel it is bland at all. The second time I made it I added broccoli instead of some of the asparagus and it was super. As far as blending it goes, I used a food processor while it was still hot and everything was fine. I even added the cream/half & half prior to pureeing it. I can see in the future adding bacon and cheese in the actual soup and not just as a garnish. This is a wonderful soup and I will be making it for years to come. item not reviewed by moderator and published
Loved it. This was my first crack at asparagus soup and I had never tasted it before. I added 2TB of butter with the cream- because I just can't cook healthy and love a buttery, creamy soup. The tips on how to prep ahead of time make it easy to bring all components of dinner (including the soup) up at the same time. I added cold herbed goat cheese (made with a mellon ball scoop - fresh chopped cilantro and garlic - modified from another recipe here) when I served it. The dish had rave reviews at our New Year's Eve dinner from people who are seasoned asparagus soup veterans. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Even the kids loved it. That says a lot ! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Thought the flavor was wonderful. I cut back on butter and cream to lower fat content and it was still the best. item not reviewed by moderator and published
I made this 4 years ago for our family Christmas Eve Dinner and it was such a hit that I've made it every year since (my wife insists on it) and will again this year. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
Really let the broth cook down and you'll get a nice, thick soup that is very flavorful. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
I made this soup on a cold Winter day, wasn't disappointed. Very rich and delicious. Added a sandwich and it made a great meal for the family. Will put it in my recipe box and use it many more times. Excellent as always Emeril item not reviewed by moderator and published
Very tasty and pretty easy to make! It's a great bread dipping soup too! I just used half a large white onion instead of shallots and reduced the amount of aspargus and broth (since I only had two bunches of asparagus at home). item not reviewed by moderator and published
I made this soup last night, using fresh Michigan asparagus and it was a knockout. Simple, but luxurious texture and flavor. My guests raved, and so did I. I've never been disappointed with one of Emeril's recipes. item not reviewed by moderator and published
Absolutely fabulous! Emeril has done it again. His soups are the bomb, and this one is no exception. Using fresh spring asparagus welcomes the season in style. item not reviewed by moderator and published
Just ok. item not reviewed by moderator and published
If you have all the ingredients on hand, this is very easy and quick. item not reviewed by moderator and published
Very light and delicious- slightly difficult, but worth it! item not reviewed by moderator and published
I love love love this soup. I made it for my family when we had tons of leftover asparagus in the fridge, and everyone loved it. My dad doesn't even eat asparagus and he ate two servings. Yum! item not reviewed by moderator and published
Labor intensive though. Read and reread the directions and crack out a hilighter to help you get through the process. At these winter prices it was pretty expensive. I'll make it again in the summer when asparagus reasonable. item not reviewed by moderator and published
An instant hit. My family loves this recipe and it is one of my favorite! I made copies and handed it out some many times, I had to come back online to get the recipe. item not reviewed by moderator and published
Love this recipe! Only changed heavy cream (used evap. milk). Already made it twice! item not reviewed by moderator and published
You will get raves when you serve this soup...go to the trouble of using the leeks/shallots instead of an onion.....the flavor will be worth it. In my opinion, the cream is optional.... item not reviewed by moderator and published
Do yourself a favour and make this today! item not reviewed by moderator and published
I forgot to add the cheese which might be why I think this is a good but not great soup. It is a healthy. light asparagus soup. It could be graded as easy to make. I can't agree with all the 5 stars however. It's not the type of dish I would think to make for company because it wowed me so much and I want to impress. item not reviewed by moderator and published
I had some extra asparagus and decided to try this recipe for a course at dinner. My family and friends loved it, even among those that normally do not like asparagus. There was no need to worry about leftovers with this one. A real hit that is already being requested again. item not reviewed by moderator and published
This soup was great. It went in my recipe box immediately. I did not use the cream, but used 1% milk. Have made several times. I also added can of mushroom soup (99% fat free) & can of chopped clams as a variety. It still was great. Important to cool before blending. I made a mess, but was lucky not to get burned. Will try with crab as soon as they are in season again. item not reviewed by moderator and published
very good on a cold spring day.... item not reviewed by moderator and published
This dish takes a little time to put together, but it is so-o good. I had it everyday for a week with salads or before a meal. item not reviewed by moderator and published
simple ingredients a plus- turned out a bit thin - I like the crab meat addition ideas from other reviews. needs a bit more spice - maybe some cayenne or celery salt. item not reviewed by moderator and published
Usually I alter recipes, however I decided to try this one just exactly as listed. It is to die for. I now have it twice a week and my grandson loves it also. Thanks for a great one.Marvin in Elgin, TX item not reviewed by moderator and published
This soup was okay. I didn't think it had a ton of flavor. I put shredded fontinella cheese on top and it was a really nice sharp taste with the soup, which I thought was very mild tasting. item not reviewed by moderator and published
I made this soup for a progressive dinner and guests who didn't like asparagus ate it and asked for the recipe. It's not difficult - instructions are great - just a lot of chopping. It will definitely be a repeat dish. item not reviewed by moderator and published
It does say why.. It says to use them to make a stock... So, boil them for the flavor and remove them with a slotted spoon.. item not reviewed by moderator and published

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Asparagus Soup

Recipe courtesy of Patrick and Gina Neely