No ImageCreamy Asparagus Soup

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  1. Susan Koda

    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!


  2. Judy

    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.


  3. Tonia

    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!


  4. TraciReineke

    Would this freeze well, do you think?

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  5. Bijal

    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


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