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I used leeks instead of onions simply because I had one but followed the recipe otherwise. Do not trust serving size if you are making it as a main course. We were licking the pot, No leftovers so obviously very good!
I wasn’t sure what to expect, but it was DELICIOUS! Both my husband and I loved it and will make it many more times. My husband even asked me to make some more to keep in the freezer … it was THAT good! I made it with the white wine and sour cream … wonderful! I can’t say enough about it. We’re looking forward to trying it cold during the summer months. Thanks so much for a terrific recipe!
This was amazing. Made it in my cast iron fryer, and used an immersion blender. No need to strain for us, it was fantastic! Definitely the vermouth in the end really made it special.
Fabulous flavor. I made it as written but without the bay leaf (I was out).Absolutely delicious. Thank you for a winner. Also, presents lovely.
Wonderful Liz, I’m so glad you liked it!
This was delicious I made it exactly to recipe. Used my ninja chef IQ I put it through a sieve but I really didn’t need to only thing I did different I sprinkled some cheese on top you could use this for cream of broccoli soup too
Nice idea adapting this to cream of broccoli soup, Susan!
My review is below. Just wanted to add that I did end up straining the soup to rid it of some pieces of fibrous plant that my husband did not enjoy. The soup was excellent before and now it is divine. Hope to make it a few times this spring, freezing it without the dairy.
Second time making this recipe. The first time was a lengthier process because even though I used a Braun blender, the soup was pulpy and I needed to strain it. This time around I purchased four pounds of very thin and tender asparagus stalks. Truly made a difference along with my new powerful Oster blender. The soup came out very creamy I am planning on freezing half so am not adding the cream or sour cream until ready to serve. I sauteed onions in butter and rendered one slice of bacon with the onions. I didn’t use water as called in the recipe, instead used 7 cups of chicken broth. I added the dry vermouth and lemon at the end. An excellent recipe that can easily be adjusted to your liking. Hope you enjoy the fresh asparagus coming into the markets this time of year.
Glad you liked it, and made changes so it’s your own! A good blender makes so much of a difference, doesn’t it?
Forgot to leave stars
After reading many versions of this recipe, I chose this one. Made it exactly according to the directions and it is so flavorful and rich. I did have to use a sieve as the asparagus were a bit too fibrous for my liking. Waited till it cooled down overnight and strained it in the morning. Then I added the sour cream and lemon along with vermouth. Very simple and oh so delicious!
It was delish. I used Miso to make broth. Extra lemon. I omitted the cream and used OVO instead of butter. Definitely a keeper. I am going to try this with broccoli next.
Very very good! I used all fresh herbs, actually added 1/4 cup each of sour cream and heavy cream, didn’t have vermouth and used my immersion blender, it tastes great!
Would this freeze well, do you think?
I haven’t tried freezing it, but since there is relatively little cream in it my guess is that is should freeze fine. You can always freeze the soup before adding the cream at the end, and then just add a little cream when you thaw and reheat it.
Loved it. didn’t have vermouth and used dried thyme. Added some arugula that I wanted to use up. Absolutely delicious. Thanks so much for the recipe Elise
My husband and I love this soup and I make it everytime I find asparagus on sale! We like the soup a little thicker so I only use 3 cups of chicken stock and 1/2 cup of water.
Love this soup, and I did add the spinach. I did not have parsley, so replaced it with a little cilantro, which I imagine altered the flavor profile a bit, but it worked for me. Also used the sour cream and vermouth. Will definitely make again with parsley to see how it compares.
Bet this would work well w/Brussels sprouts.
Amazing! Simply the best asparagus soup. Thanks.
Delicious left out the Vermouth as didn’t have any. Nice way to use your immersion blender.
This was delicious! I used 2 TBLS of light cream cheese instead of cream. Saved some calories. I wish the nutritional values/calories were listed.
Good soup hot or cold!