Cream of Asparagus Soup (Crème d'asperges)

I was very surprised and we were very pleased with the results. So simple, but I had to add some corn starch to thicken it a bit. I will be making again for sure. It was a 5 star. Not sure as to why it only allowed 1 star

• Edward John

• 贝灵汉,佤邦

• 10/1/2022

LESTERDONTSHARESECRETS is an angry cook. It's fun and happy to see people make their recipes their own. (luckily, not all taste buds are alike) I loved this recipe as written AND tweaked.

• Anonymous

• 9/8/2022

This is a stellar recipe. On a rainy early New Mexico summer day, a welcome treat, it was perfect with a green salad and sourdough. The only change I indulged was oven roasting the asparagus tips. Caramel and crunch was a nice addition to a near perfect soup. I resisted adding a little roasted New Mexico green chile, something that most New Mexicans would not admit. I might give that a go as an appetizer but as a main it is on point as is.

• J. Richard Brown

• Albuquerque, NM

• 6/22/2022

Yummy! This was an easy recipe to create a restaurant caliber soup. I skipped step four because I read MARYBETH.GROENE2157's post and just added the tips to the soup while it cooked--Great Idea! I gave this recipe four starts by mistake, I wanted to give this 5 stars. Thank you for sharing this wonderful recipe.

• Yeni de Leon Marin

• SF Bay, CA

• 4/3/2022

I have made this soup countless times and love the recipe as is. To me there's no need to add or tweak if you're a true asparagus lover. Maybe more or less salt to suit your taste but that's it. Once you start adding things to the original recipe you're eating something totally different. Love it!!

• Kenneth Pesile

• New Jersey

• 3/28/2022

Fabulous just the way it is!

• Sandra

• Laguna Beach, CA

• 2/27/2022

Hi, I am about to make this as written for Christmas. I will use veg stock. To those that add arugula and spice and chilis and veg stock etc.... I don't care! DON'T ADD YOUR ???!!! in a review ! It is about the recipe as written many of us have to go off script so keep it to yourselves!

• Lesterdontsharesecrets

• Canmore Alberta Canada

• 12/22/2021

Delicious! No need to cook tips separately. Just add them after the purée step ( before cream) and let them cook until desired state. Then add cream and finish.

• marybeth.groene2157

• Cincinnati, Oh

• 6/2/2021

Excellent recipe. Simple and delicious. Made it for guests last night and they loved it. I added a garnish of crumbled pan-seared prosciutto and the spears of a few mini asparagus! Yum. Will definitely make again!

• vikkivan

• Hong Kong

• 5/16/2021

This was delicious, but I did make some modifications because it was a bit bland as written. I added arugula right before I pureed the soup, used creme fraiche rather than heavy cream, added better than bouillion and then cut some fresh mint to sprinkle on top. The mint really made it wonderful.

• lizgoldsmith1960

• Boston, MA

• 4/14/2021

Good way to welcome spring. Excellent way to cook up the really nice asparagus I found. I made de recipe as presented.

• trees.whitbeck1693

• Monroe, ct

• 4/7/2021

This was really good! I halved the ingredients because I was making it just for me and my boyfriend. I added 4 cloves of garlic, a few dashes of nutmeg, and about 3tsp of basil flakes. I sprinkled some cheddar cheese on top to serve it. Delish!

• Squidgirl15

• Wasaga Beach, ON

• 3/8/2021

这是我最好的芦笋汤食谱been using for years. I've tried different asparagus soup recipes in the past, and decided no other recipe compares to this. This is my go to recipe for the most flavorful and delicious asparagus soup. The creamy green asparagus color of the soup presents well for family or guests. It's keto-friendly and a classic, timeless recipe.

• Jayne8721

• Boston, MA

• 10/11/2020

Once I read the reviews, I couldn't bring myself to make this as written. I added some peeled, cubed potato to the pot, which made the final soup thicker and richer. I suspected that the onion would bring too much sweetness to the soup, so I replaced it with green onion and garlic scapes. I added a lot of freshly ground, chunky black pepper. I let The result was great. I always used to make stock with the tough ends and then strain and throw them away. Following this recipe I used all the asparagus, and it worked out fine. I plan to eat this cold with a dab of sour cream in the middle of the bowl.

• hhppp

• Canada

• 6/11/2020

This was great. I love how pure the asparagus flavor was with so little else to get in the way. I used more asparagus than called for (thanks to a big haul from the garden), just one quart of vegetable stock, and maybe a little extra sour cream (honestly didn't measure that last part). Everything was pureed with a hand blender for ease and the resulting texture was nice. Served it with a poached egg in the center of the bowl and ramp biscuits (recipe found on ths site) on the side. Big win - all ages ate happily.

• fraukaiser

• Hudson Valley, NY

• 5/27/2020