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.
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