Recipe by MARBALET
"There's nothing like fresh asparagus when it's in season - take advantage!"
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fresh asparagus, trimmed and cut into 1 inch pieces
1 (14.5 ounce) can
ground black pepper
fresh lemon juice
This is the best asparagus soup I've ever tasted, and I order it in many fine restaurants. Ignore everyone who has reviewed this recipe without making this recipe verbatum and tell you to add bacon, lettuce, tomato, potato, wine, rubbing alcohol, peanuts, pork, lighter fluid, etc etc. If they never followed the recipe, they shouldn't be reviewing it. Make it exactly as described and you won't be disappointed. After making it the first time, go ahead and add some chocolate chips or pine cones or whatever you think it needs, but review it based upon this recipe. It's a winner!
This recipe was nothing special. If anything it was quite bland. I followed the recipe exactly as written except I substituted vegetable stock instead of chicken broth to make it vegetarian. I never understand why people review a recipe when they didn't really follow it!
This was so tasty we ran out and bought asparagus so we could make more! Remember that you can use the big asparagus that you wouldn't use otherwise because it's going to be pureed. Other than doubling the recipe the only thing I would change is that I would save the asparagus heads after sauteeing and use them as garnish instead of pureeing them. Excellent recipe!
This was a great recipe to start with but I added a few things;
I fried *bacon and removed it from the pot then added asparagus, *garlic, *leek and onions and *sauteed for about five minutes before adding the stock to simmer. I also added *1/2 cup white wine to the stock.
As a garnish, I sauteed the asparagus spears in olive oil.
It was a very easy, fun and delicious soup to make. I can't wait to make it again.
* = my changes to the recipe
This soup is fantastic! I make it regularly for guests and even get requests for it from sick friends. I have tweaked it through out the years.
Always double it. I use 1 cup lowfat milk, 1 cup fat free half and half. I add 2 good pinches of red pepper flakes to the rue. It does not make it spicy, only adds a little heat under all the flavors. I use 1/2 tea more salt and a pinch of garlic powder. I puree in batches in my blendar. Dont forget the lemon. I always squeeze a tablespoon or so from a fresh lemon (never the reconstituded stuff it is not the same).
I serve it with a dollop of sour cream and a touch of red pepper flakes to mix in. It is a lovely presnetation. I have never had a person not love it.
Who knew that starting out with doggie bag asparagus from our dinner out the other night would end up creating something so delicious and elegant?! Because I was using asparagus already cooked crisp/tender I had to modify the cooking method a bit and I improvised on the recipe to a minor degree as well, but not so much as to significantly alter the intent of the recipe. I used half and half rather than the milk and sour cream and an equal measure of chicken broth. I also substituted shallots for the onion. I liked that this recipe limited itself to the clean and simple flavor of the asparagus, without distracting additions of garlic or other seasonings and it proved itself out. I made this ahead of time and it was easy enough to reheat once I was ready to serve dinner. To garnish, I sauteed scallops in browned butter, nestled one in each soup bowl, then topped the scallop with criss-crossed asparagus tips. Because of our frequent and extensive travel, hubs and I eat at wonderful restaurants all over the country, and we both declared this soup as fine as we've had anywhere.
Fantastic, I made this soup for a very important dinner party I was throwing. I had so many compliments that I ended up printing this recipe off for most of my guests before they had left for the evening. One tip for novice asparagus handlers, don't use the ends of the asparagus, they remain woody even after being cooked, I ended up straining the soup to get the woody pieces out, ha ha, live and learn!
If you want your friends to think you've become an overnight gourmet chef, I urge you to serve this wonderful soup. I mixed things up a bit by adding my flour to the onions once they were just about done. I then added my broth a little at a time and whisked to keep it lump free. I then added two bunches of asparagus and simmered until tender. From there I pureed in my food processor and added the vegies back into the pot. I seasoned with my ususal garlic and onion powders, black pepper and lots of dried dill weed. I didn't see the need for the milk, so I just used a large dollop of low fat sour cream. I garnished with some of the tips and mad crostini on the side which made a beautiful presentation! The color is fabulous and the flavors are even better Holly. Hubby went nuts over this and I thank you for submitting this truly elegant recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Fresh Asparagus Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 121
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