Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
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!
This is quite good! I will be making it again … and again. Unfortunately, I did not have fresh herbs available, so I used McCormick Italian Seasonings instead of the thyme sprigs and I left out the parsley. (Next time I look forward to using the fresh herbs.) This still turned out really well.
I agree that the dry vermouth makes all the flavors “Pop”. I tried it prior to adding the vermouth, and it was good … but the addition took it over the top.
Regarding the sour cream … when I first tried stirring it in, it curdled a bit. I ended up fishing it out of the pot and then then mixing it with some of the broth in a small cup, then adding that into the pot of soup … it made all the difference in the world. No more curdles.
Another thing I did, due to not having an immersion blender, and based on past experiences trying to blend hot soup … I cooked the asparagus in a steamer basket submerged in the broth. This way the broth got the flavor of the asparagus, but it was simple to pull out the asparagus, blend it, then put it back in the pot. Once all the asparagus and onions were back in the pot, I stirred it with a whisk. It may not be as thick as when it is all blended together, but it works with less mess and still tasted terrific.
Delicious! I also had no vermouth so I used sherry. Very good.One thing I love about the recipes on this site is that they are very easy to halve. 2 to 3 servings are usually the perfect amount for me to make lunches for the week!
This was delicious. I didn’t have cream so I used a bit of arborio rice as a thickener. Soup was perfect!
Do you think full fat yogurt can be substituted for the heavy cream or sour cream?
Hi, Margaret! I think the flavor would end up more tangy, but I think it would still be pretty darn good. Give it a try and let us know how you like it!
Actually I chickened out on the yogurt and used the heavy cream. This is a delicious, light creamy asparagus soup. We loved it. Maybe I’ll try yogurt nex time.
Well, cream is ALWAYS a winner! I do think that yogurt would be interesting, though. :) Glad you liked the recipe!
This soup looks so delicious in that picture!!!! Have to try making it soon. Thanks for sharing another great recipe!!!
With nearly four pounds of asparagus on hand (my favorite veggie) I was eager to try this recipe, and followed it as written. I found it bland. I doubled the sour cream, added quite a bit more salt and pepper, and then a blast of dill. It’s satisfactory, and I will incorporate my changes if I make it again.
It’s insane how asparagus is THE vegetable around here. As my husband says, if you don’t want asparagus, you have to really work to avoid it. However, we have gotten into a rut about how we prepare it, and this is a good alternative. Sounds yummy!
My asparagus crowns are now three years old. and are giving us our first gifts. We had to let them alone the last two years. This soup might come in handy in years to come. Another twenty plants will be joining the group next year. Forty crowns will drive us crazy I hope.
Prepared this recipe yesterday for some guests I had in for an early Easter dinner and it got the WOW factor from all. Great recipe love it will be making it again soon as where I live the asparagus is coming into season so it young and tender.
Just made this soup. It was perfect, but no surprise: I know I can always count on your recipes to be delicious.
I am loving this recipe! I have a four-year-old who doesn’t care for asparagus in spear form (he says it looks like a Power Ranger sword and therefore, can’t eat it!). So, I have been looking for ways to get him to eat it without the fuss! He ate two bowls of this yesterday and asked for more for breakfast this morning! It is a hit! Thanks for this recipe!