Just made this Christmas Eve for Christmas lunch tomorrow and had to have a cup to taste test before serving my guests. Very good soup overall, and adding the bacon drippings adds a smoky flavor to the bottom of the flavor profile, and the contrasting texture of the asparagus tips, which I blanched in salted water, along with the sauteed mushrooms, which I drained, made the soup almost a one cup meal given the protein value of the mushrooms. The crumbled bacon on top made this extra decadent, and tomorrow I plan on making some homemade croutons from a stale baguette, which will give it even more crunch. The only thing I added was some fresh squeezed lemon juice, and some worcestershire sauce to give the soup and overall more complex flavor. The asparagus was a much more subtle taste, than a traditional asparagus soup, where you primarily taste just asparagus and onion or asparagus and leek. This soup has it all. Thanks for sharing your recipe!
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Just made this Christmas Eve for Christmas lunch tomorrow and had to have a cup to taste test...