"A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan." — Nanook
Watch video tips and tricks
ground black pepper
1 1/4 cups
grated Parmesan cheese
This is the best soup recipe I have ever found. It took me about 3 tried to get it just right. The first time it was very stringy (used too much of the asparagus bottom) and the second time it had flour lumps in it (make sure flour is desolved before bringing to a boil). I bought the asparagus ready to use (the bottoms cut off) at Trader Joe's. That fixed the stringy problem. I also used a steamer to cook the asparagus (for about 12 minutes) and the onions (threw them in at about 6 minutes). From there, I put that into the blender with 1/2-3/4 c. vegetable broth. Everytime I make it, it's gone by the end of the day. My family loves it and so do my co-workers.
It was all right. I only added about 1/2 cup of milk because I felt it'd dilute the asparagus taste too much. Either way, it wasn't utterly fantastic but I didn't think it was bad. It was missing a more complex flavor to it--it was a bit bland/one-dimensional. Probably won't make it again since I wasn't too impressed.
Double YUM!! I used chicken broth and skim milk, added the juice of one half lemon (about 2 tsp), and used seasoned salt instead of regular. Also, had to use a little extra broth to get a good puree from the blender. To make it easier and quicker, I'd recommend chopping the asparagus into small pieces (inch or two is good), and cook veggies with the lid on to reduce evaporation. Loved it!!
This is EXCELLENT! I've made it maybe 6 times, and every time, I surprise myself with how good it is.
I bought an immersion blender recently. It's just the $13 Proctor Silex model - nothing fancy - but it saves a bunch of time on this recipe. After I've steamed the veggies, I take a small bit of the withheld broth, mix it with the flour, salt, pepper, and butter in a pan, and cook the roux. Then, I simply put the roux in the pot with the veggies, add the milk and extra broth, and use the immersion blender to mix the whole thing up. It easily purees the veggies. I add the yogurt and lemon at the very end. Delicious, and it seems to be as tasty as the original recipe.
I made this for a group of 7 people. One of them didn't like asparagus but decided to try it anyway. My daughter said "no way, not eating it". Well they all ate it and loved it! I doubled the batch and that was perfect for 7. I noticed a few people mention the stringiness. I used very large asparagus because that is all the store had. I cooked it until VERY mushy. It did not have ANY strings in it. Because I simmered longer I had to add extra broth.
Excellent!!!! Followed directions to a t.......made another batch using broccoli, came out even better than asparagus. Will definatly use recipe again and again.
Thought the soup was great and very easy to make. If you have an immersion hand blender it's even easier. I didn't have any trouble with stringy asparagus because I cut it up into small pieces to cook. Also, I used regular milk instead of soy and chicken broth instead of vegetable broth. Lastly, I added some sour cream.
Immersion aka stick blender made this soup smooth and creamy. Simply added the flour, salt and pepper to the cooked onion and asparagus and stired. Then added everyting else and blended. Wonderful flavors!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Asparagus Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 61
See how to make creamy fresh asparagus soup.
See how to make quick tomato soup from scratch.
Make this sour-cream and yogurt cucumber soup with an immersion blender.