Cream of Asparagus Soup

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/2 stick unsalted butter
  • 1/2 onion, chopped, (about 1/2 cup)
  • 1 clove garlic, crushed
  • Salt and freshly ground black pepper
  • 2 pounds asparagus, ends trimmed and cut into 1-inch pieces
  • 6 cups chicken stock
  • 1 pint sour cream, room temperature
  • 2 teaspoons Hungarian hot paprika, for garnish
Directions
Watch how to make this recipe

Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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4.7 116
O.M.G! This was amazing! Had some left-over grilled asparagus & added it to this recipe along with the fresh asparagus & my favorite seasonings "Garlic & Herb Salt" & "Goya's Adobo" & whizzed away with an immersion blender. My tummy can't handle spicy foods so I used regular paprika. I didn't feel bad about the loaded grilled baked potato I had with it. What's the harm in a few sprinkles of real bacon bits? After all, I had 2 bowls of veggies! LOL! Thanx for this recipe Sunny! :-) item not reviewed by moderator and published
This is so good. I made some changes. I use lowfat plain yogurt instead of sour cream. Also, after the veggies are done simmering, I use a spoon to scoop them into a food processor, leaving as much liquid in the pot as possible. It seams easier than dumping it all in the processor. I have also used this recipe with broccoli in place of asparagus and it's fabulous. I'm making it again now with asparagus and this time I added baby portabello mushrooms (I'm reducing the amount of stock since the mushrooms put off more liquid). item not reviewed by moderator and published
Perfect and easy! item not reviewed by moderator and published
Made this oh so delicious soup today. Wow fantastic & so easy!!!! item not reviewed by moderator and published
Wonderful! Added the Juice of 2 lemons instead of salt and tasted wonderful despite having added no salt! item not reviewed by moderator and published
Didn't change a thing. Excellent! item not reviewed by moderator and published
So easy, so good! I didn't add any salt because of my diet, and it was still delicious. With a slice of crusty bread and butter, a glass of Pino Grigio, fantastic. Thank you for a wonderful meal. item not reviewed by moderator and published
Outstanding! used 8oz sour cream whisked first w a bit of soup which was blended in food processor half at a time. Also used regular butter and Knor brand reduced sodium homestyle stock, omitting salt until the end after tasting. Having gluten free grilled cheese sandwich on the side. item not reviewed by moderator and published
This was awesome...The hardest part was getting the soup blended. This was well worth making. item not reviewed by moderator and published
Little runny but tastes good. As for the comment about the sour cream curdling you wisk it first and then incorporate some of the hot liquid until blended then add back into soup. item not reviewed by moderator and published
Made 1/3 recipe, added 1/2 diced potato and a few dashes of hot sauce. Excellent. item not reviewed by moderator and published
DELICIOUS...................very easy and absolutely DELIGHTFUL to eat! I added a little fresh Italian parsley & fresh thyme for a bit more herbal flavor, but was a breeze to make and absolute divine flavor. a KEEPER recipe for me. item not reviewed by moderator and published
Want to really turn this into a knockout soup? 1. Chop the asparagus into 1/4" pieces, that will eliminate the woody issue (you should have trimmed that off anyway). It will make blending easier. reserve about 1/2 cup of aspargus tips. 2. Use about 1/2 or 3/4 cup defrosted peas right at the end. That brightens it up. 3. Add about 1 tbs balsamic at the end. 4. Blend with a stick blender! They are $20-40, make your soup making life so much easier! 5. Instead of a cup of sour cream, use 1/2 cup plain greek yogurt. 6. Fry the tips in some olive oil until crispy. (if the tips are thick, cut in half first) 7. Ladle into bowls, finish with a drizzle of truffle oil and the fried tips. item not reviewed by moderator and published
Delicious! We did make some changes per others' reviews and our own creativity: we doubled the garlic, sautéed the stalk and leaves of celery with the asparagus, added about 1/4 tsp poultry seasoning while sautéing veggies, added a bay leaf while simmering and a little but of fresh parsley. item not reviewed by moderator and published
What?!?! The best "cream of" soup template!!! Hehehe I did a little modification the second time I made this. I had a bag full of frozen asparagus ends (yes the woody thick parts, had 2 frozen broccoli stalks also. I tend to freeze my fresh vegetable "throw always" just in case I want to make stock. This case it came in very handy. Like the other cook, I used 3 garlic cloves, added 1 bay leave and 2 celery stalks. I let it cook for about an hr, used a blender to liquefy it and then sieved it thru a mesh. LAST STEP, I added real cream. Roughly about 1/4cup. Omitted the sour cream completely So delicous and it makes your home smell SO GREAT while its cooking. Definitely keeping this in the cupboard for a cold night. item not reviewed by moderator and published
I really loved this soup! For me I used three cloves of garlic and used smoked Spanish Paprika. It was excellent the day of and excellent two days later as leftovers. Next time I may do half sour cream and half heavy cream. item not reviewed by moderator and published
Delicious, I only had half the amount of asparagus, so I imagine it was as thick as it shouldve been, but it tasted lovely. The sour cream didnt blend well though, kind of curdled. Didnt affect the taste, but visually not so appealling, not sure what I did wrong item not reviewed by moderator and published
I made this recipe tonight and it tasted FABULOUS! When I first read the recipe I was kinda hesitant because it didn't sound appealing, but I didn't want the asparagus to go to waste. I'm SO glad I tried this recipe. : item not reviewed by moderator and published
The flavor is delicious! Only thing wrong was the woody, stringy pieces of asparagus. I simmered them down and blended well as directed, but still ended up with them. I will definitely try again though. I used a mix of leftover grilled asparagus with some fresh I still had. item not reviewed by moderator and published
I'm only giving this 4 stars because it was not thick enough for my taste. I will continue my search for the perfect cream of asparagus soup item not reviewed by moderator and published
Very quick and easy to make and delicious too. A great way to use the giant pack of Costco asparagus. item not reviewed by moderator and published
It came out great. So easy and fast to make. The only thing I changed: I did not add paprika, because of my kids. Attention with blending, I did not follow the advise and sure enough I got some liquid all over after the first 2 sec. of blending. After that everything was fine. item not reviewed by moderator and published
very tasty but when you add the sour cream it turned into sour cream soup will make it again with no sour cream willie item not reviewed by moderator and published
This is the best asparagus soup I have ever tasted! And, it's so easy to make! As long as you don't add the sour cream right away, it freezes well, too. Just add the sour cream later once you reheat it. I'm the only one in my house that likes asparagus, so I make myself a nice big batch and freeze most of it. It works out well for me. I have a tasty treat whenever I want. I always have some on hand. Enjoy! item not reviewed by moderator and published
It was great and all my guest just loved it. I added 2 tbl spoons white wine item not reviewed by moderator and published
I made this for dinner tonight, and it was AWESOME! I tweaked it a bit; I subbed whole greek yogurt for the sour cream, and added extra garlic and onions, and a little cayenne. This will be a go-to recipe. item not reviewed by moderator and published
I add little heavy cream and flour..my 5 years old boy loved it! delicious ! item not reviewed by moderator and published
Made this with asparagus ends left over from pickling asparagus. Amazing!! I only had a few strings after blending and the taste was great. Great way to minimize wasted ends. I will be making this over and over item not reviewed by moderator and published
This was wonderful!! Even though (health reasons used margarine and fat-free sour cream, it still tasted rich. The hot paprika gave it a nice little kick without being too hot or overwhelming. Great recipe! item not reviewed by moderator and published
Yummy! Perfect for a winter evening!! I made this soup last night and it was sooooo easy!! I followed the recipe exactly, but since I only had one bunch of asparagus, and it was just for me, I cut the chicken broth down to 4 cups and the sour cream to about 1 cup (8 oz. I used the same amount of onion and garlic- why not?! I zoomed my immersion blender through after letting it cool a bit. I topped each bowl (and I had 2 with a bit of shredded parm, black pepper and paprika. Served with a mixed green salad and I was so happy that I made something so tasty!! I even have enough left for lunch today! Thank you Sunny!! item not reviewed by moderator and published
It was pretty good, but not a showstopper. My blender exploded when I started blending! I got asparagus juice all over the place. I guess I'm not very experienced with blending hot liquid! Finally figured out that I needed to fill blender a quarter full and hold the lid down with all my strength. The sour cream would not dissolve fully, so even though it tasted pretty good, it had white lumps. Probably will not make this again. item not reviewed by moderator and published
I when i first saw this recipe i was really hesitant, it just sounds so weird... also my husband only likes asparagus one way, grilled with olive oil and seasoning salt. So the first time i made it i grilled the asparagus then cut it up and cooked it until it was tender. OH MY GOSH! So good!! For me it really doens't come together until you add in the sour cream, before adding it, the soup is a little eh, but as soon as you add it it brings the whole soup together! I served it at christmas this past year and it was a huge hit!!! i added garlic to it (cause my husband and i are big garlic fans and used only veggie stock. SO SO SO GOOD! Even my kids enjoy it. Cream of Asparagus Soup...who knew it could be so good!!! item not reviewed by moderator and published
Horrid! Normally love these cream soups. Did it just as recipe called for, but increased garlic to 3 cloves, a bit more onion, a bit more asparagus and 1/2 the amount of sour cream, Used organic on all. Made it for my son who was ill, but knew he threw it out when I walked out the door....I thought maybe it was my taste-buds, but he thought it was terrible, also. I sure wouldn't try this one for a party without testing it first! I am one of the few who says NO on this one. item not reviewed by moderator and published
This is easy and delish. I'll admit I used plain yogurt instead of sour cream because that's what I had. item not reviewed by moderator and published
hands down the best. i use a red onion, and heavy cream. my family lovesit. it is so addicting. this will be made time after time. thank you for the recipe. item not reviewed by moderator and published
This was so yummy!! I used chicken & vegetable broth, simmered the asparagus for a good 40 mins, pureed with an emersion blender & it came so smooth. I added light sour cream & it was so delicious. Topped off with homemade croutons. An elegant starter for a nice meal to follow. Thanks Sunny!! item not reviewed by moderator and published
Really tasty but how do you get rid of the fibrous stuff. I tried a fine mesh strainer, and it just left juice, I pureed the heck out of it in the blender, still there. I don't know, maybe chopping the asparagus into 1/2 size pieces, but thats sort of a pain. Advise, help? Please. The soup was delish otherwise. item not reviewed by moderator and published
This soup is elegant enough for a formal dinner. It is easy to make and absolutely delicious. My husband couldn't imagine a soup with asparagus and lots of sour cream would be so good, but after a spoonful, he beamed with a great smile. It is now his favorite soup and mine. item not reviewed by moderator and published
I tried this soup for the first time for a friensd who loves cream soups. She loved it, I added evaporated milk & a little sour cream, with a touch of red pepper flakes, extra garlic too. Came out excellent.. Will try it with broccoli next time and very easy to make. Thanks Sunny & Happy Thanksgiving to All you FoodNetwork Cooks out there. item not reviewed by moderator and published
awesome item not reviewed by moderator and published
This was my second attempt at Cream of Asparagus soup. The first attempt was horrible. Not sure where it went wrong but it was not creamy at all. The asparagus never completely blended and the entire soup was gritty. This recipe is absolutely wonderful. I'm glad I tried again and didn't write it off. Only thing I did differently was I only added half the sour cream. While I like creamed soups I like them loose. Nothing is worse than the spoon standing up in the soup. After blending the asparagus I tasted it and actually felt I could eat it that way (without the sour cream however I could see the potential the flavor of the sour cream could give to the soup to add more depth. So I added a couple of spoonfuls and re-tasted and really like the flavor the sour cream brought to the dish. So I added more until half the container was in the soup. In the end it was one of the best soups I have made. Thanks Sunny! Keep them coming! item not reviewed by moderator and published
Outstanding recipe. My family loved it. item not reviewed by moderator and published
I combined 1 lb of white Asparagus with the green. I also used a whole onion and 4 cloves of garlic! At the end it's always great to kick it up a notch with a splash of super heavy cream. item not reviewed by moderator and published
I just did this recipe, it was great! I did change just a little; I used 2 - 14oz cans of chicken broth and the rest of heavy cream (only cause I assumed I would need it so I bought it with the sour cream as recommended. Very good - thanks Sunny..! item not reviewed by moderator and published
Easy, delicious. I will try it with heavy cream next time. item not reviewed by moderator and published
This dish is awesome and so easy to make. I've tried it with brocolli, delicious! item not reviewed by moderator and published
This was the first receipe I have ever tried from the Food Network. I have made this receipe about 10 times now. The most recent time I prepared the soup was for my very first elegant dinner party. It was a big hit. I love this easy to prepare soup. item not reviewed by moderator and published
not good with sour cream I prefer milk with one spoon of corn starch item not reviewed by moderator and published
A wonderful recipe! I had some leftover grilled asparagus, some that I had blanched and frozen, as well as about a pound or so of fresh. I simmered in three cans of chicken broth for the 30 minutes, used an immersion blender before and after adding about 8 ounces of light sour cream and a half cup of cream, then finished up with some garlic salt and about a tablespoon of worchestershire for some depth. Garnished with a small dollop of light sour cream and a couple pieces of cut up grilled asparagus. Divine and great for company! Lighten up hint as I am a Registered Dietitian.... almond milk can be found in the local supermarket and an unsweetened version can run only 45 to 60 calories in a cup worth. I often use this in creamy soups in place of cream, and it really cuts down on fat and calories while still maintaing the richness! item not reviewed by moderator and published
Absolutely delicious soup, such a light and fresh flavor. Next time I make it I think I'll add a little more asparagus and a little less chicken stock to thicken it up. The flavor is on point though! item not reviewed by moderator and published
Great recipe - especially if you overcooked asparagus. I wasn't paying attention and I way over cooked some very pricey asparagus - this was an excellent way to save it. I used leeks, greek yogurt and cayenne item not reviewed by moderator and published
Simple, delicious, and easy to make item not reviewed by moderator and published
Great and simple recipe!!! I made this soup last night for my husband and I. He had never had asparagus soup before and loved it. It was very easy to make on a work night. I used a quarter cup of heavy cream instead of the sour cream. item not reviewed by moderator and published
Outstanding! I used half & half in exchange for the sour cream and I also throw some bacon crumbles on top. This will be a frequent dish in our home. My husband wasn't even sure he liked asparagus until he tried this wonderful soup! Thank you for sharing, Sunny! :-) item not reviewed by moderator and published
So last night I had entertained a party of 8 and had scrap semi woody and woody pieces of asparagus left behind. I purposely saved 6 new pieces of asparagus so that i could garnish two bowls for an afternoon meal. I also happened to have 6 roasted garlic and rosemary fingerling potatoes that I had par boiled for 15 minutes prior to roasting for 1 hour. Now the meat and potatoes part of the review. I made this recipe verbatim and it was the bombdigity. I thought to myself what was I going to do with the 6 ea fingerling potatoes. I threw them in whole and used my hand dandy cusineart submersion stick blender. I must say Sunnys receipe was already the bombdigity but adding the fingerlings stepped it up to a bombdigity digity bomb. Thanks Sunny ur the heat!!! item not reviewed by moderator and published
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!!! UPDATE: I make this soup a lot, my husband and I love it. I've modified it a bit for our diet. Instead of sour cream, I use Greek yogurt and we use vegetable broth. My husband wanted it a little thicker, so I've started adding a head of cut up cauliflower that I just cook with the rest of the soup. I top with croutons and some crumbled feta cheese. item not reviewed by moderator and published
One word "AMAZING" item not reviewed by moderator and published
Yup...THIS WAS AWESOME! I did add more cream to the soup and it made it even better!! Also after it was all blended together I had some left over asparugus....cut them up into bite size pieces and added them to the soup with some sliced pre-cooked sausage. FANTASTIC!! item not reviewed by moderator and published
How could something so simple be so delicious?!?! This was wonderful - easy and delicious. I couldn't find hot paprika, so I mixed sweet with a little cayenne pepper. Even though it's garnish, it adds a great dimension to the dish. Don't skip it! I also didn't think it needed less stock and more cream, but maybe I'll try it that way next time and see if it's better. item not reviewed by moderator and published
I Love This Soup. The first time I made it I wasn't paying enough attention and put in half the sour cream. Second time, did it right and I liked the first soup better. You might start with half then add to taste. I make this a lot and even my son who doesn't like Asparagus really likes this recipe. Thanks Sunny. item not reviewed by moderator and published
My father-in-law is only permitted pureed foods due to tongue cancer surgery. He really enjoyed the soup even though I had to take the onion, salt, and peper out since he can't have "spicy" products. item not reviewed by moderator and published
I've made this soup a few times now and my family loves it! I have one of the pickiest 13 yr olds and she request this soup regularly. It's very creamy and filling. This will be in our family favorites for a long time. item not reviewed by moderator and published
Nice! I had to use only 4 cups of stock and 2 cups of water because i didn't have enough but the soup was pretty good. The texture was silky and smooth like hers . It took about an hour but it was pretty good. item not reviewed by moderator and published
Great recipe!!! So much fiber! Easy. I used light sour cream but next time I will try it with non-fat. I bet it's also good using broccoli or even cauliflower instead of the asparagus. This recipe is a keeper! Thanks Sunny :) item not reviewed by moderator and published
This soup was so good! I modified the recipe a bit (4 cups of chicken broth, 1 cup of water, 1 cup of 1% milk and lowfat sour cream. After the soup was finished I found it a little stringy and fibrous so I used a mesh strainer and strained the soup...perfection!!! The next time I make this soup I'm going to try the herbed goat cheese balls a la Giada DeLaurentis to add an extra layer of creaminess. item not reviewed by moderator and published
Yumm! I am on weight watchers, so I modified it a bit (4cups ff broth and 2 cups skim milk) ff sour cream, light butter, and I added a whole package of mushrooms and more onion. It is amazing! the entire pot is only 21 points on ww.. so for a cup it is only 2 points! It is thick and yummy.. I feel guilty eating it, but it is on plan! Thank you! item not reviewed by moderator and published
made with broccoli instead of asparagus and loved the flavors of this soup but it never thickened up like i wanted, maybe next time i'll add some cheese? item not reviewed by moderator and published
I tried this recipe and really did not care for it. I felt it was too watery and fiberous. The one ingredient that was too prominent was the sour cream. My guest judged it as just ok. item not reviewed by moderator and published
I didn't know whether or not I actually liked asparagus before I made this soup, now there is no doubt in my mind! I loved loved this soup. Easy on the sour cream but other than that, everything is in perfect proportion. Sunny Anderson is one of my favorite chefs and it's dishes like this that explain why. Enjoy it! item not reviewed by moderator and published
I made this and used 4 cups of chicken broth and 2 of veg broth. I used leeks instead of onions. We have a Vita Mixer and it made the soup smooth and creamy. I tried to use an immersion blender but it left the soup stringy. I tasted it before I added the sour cream and I liked without the sour cream better. I will make it again and leave the sour cream out next time. Less calories and fat , and more of the healthy stuff....all the better! item not reviewed by moderator and published
What a great way to incorporate asparagus to your diet. I've been tired of the same old roasted/grilled asparagus, so I decided to try this. This soup is so delicious! I'll definitely have to make this one again. item not reviewed by moderator and published
Wonderful soup. Had it for lunch absolutely fantastic. Good job Sunny. Thank you for y9our service. item not reviewed by moderator and published
This soup is great! What I love is that it doesn't require a lot of fancy ingredients and it tastes great. This is one recipe that I repeat often. item not reviewed by moderator and published
Very easy to prepare and extremely tasty. I did not use the sour cream and substituted cream instead, but still very delicious. Good job Sunny! item not reviewed by moderator and published
This recipe is amazing and delicious! I can't believe how good it is. I made it one day because I had a lot of asparagus in the fridge. It taste like it has a lot of cream in it. I didn't even add the sour cream and it still was creamy. item not reviewed by moderator and published
Made it for lunch and paired well with a nice baguette. item not reviewed by moderator and published
Tasty! I plan on freezing most of this batch so I won't add the sour cream until just before serving, but the small bowl I am sipping now is simply delicious as-it. The only other change I made was using smoked Spanish paprika since that is what I had on hand. As for the blending, I used an immersion blender and it came out nice and smooth with no fibers or strings to ruin the effect. I will be making this again and again! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
Mmm, mmm, good. item not reviewed by moderator and published
Good job Sunny, thanks for the recipe. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
it's very delicious soup. i got compliment from my friend. Thank you Sunny for the recipe. item not reviewed by moderator and published
I don't make soups very often because they seem to use so many ingredients and can be daunting. This recipe is super easy and it tastes AMAZING. I made this for some friends and they loved it! I highly recommend it. item not reviewed by moderator and published
I was looking for a recipe to use up some leftover asparagus and came across this soup. I'm so glad I did! It's fantastic! I only used half as much asparagus and half as much stock to make a smaller batch. It is delicious! I added a little thyme and a pinch of red pepper flakes. It tastes like it took all day to make. I will definitely be making this again...soon! item not reviewed by moderator and published
I love this soup, it's the best way to eat asparagus if you don't like them that much. Thank you Sunny, i watch your show a lot item not reviewed by moderator and published
What a great idea! Thanks! item not reviewed by moderator and published
Really, why did you "piggy back" on this recipe and not just post your own? item not reviewed by moderator and published
I added diced potatoes, an idea that occurred fifteen minutes into the cooking, used an emulsifier, and, voila! item not reviewed by moderator and published

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