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Asparagus Soup Recipe

Asparagus Soup

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Average Rating:

Total Reviews: 102

Showing 31-40 of 102

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  • on April 03, 2011

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    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!!

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  • on March 31, 2011

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    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.

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  • on February 26, 2011

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    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!!!

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  • on February 20, 2011

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    This was delicious. I never added the cream or the asparagus tips. I thought it was perfect after I finished pureeing.

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  • on February 20, 2011

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    This was delicious. I never added the cream or the asparagus tips. I thought it was perfect after I finished pureeing.

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  • on February 20, 2011

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    this soup is sooooo good and simple to make. i did however substitute half&half for cream and added a bit of cayenne pepper.

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  • on February 08, 2011

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    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.

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  • on January 01, 2011

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    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.

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  • on August 31, 2010

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    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!

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  • on June 22, 2010

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    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

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