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Asparagus Soup Recipe

Asparagus Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

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  • on June 04, 2010

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    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.

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  • on May 31, 2010

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    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.

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  • on April 23, 2010

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    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

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  • on April 04, 2010

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    Even the kids loved it. That says a lot !

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  • on March 23, 2010

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    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.

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  • on March 16, 2010

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    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.

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  • on March 02, 2010

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    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!

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  • on February 15, 2010

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    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!

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  • on January 08, 2010

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    Thought the flavor was wonderful. I cut back on butter and cream to lower fat content and it was still the best.

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  • on December 23, 2009

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    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.

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