Quick Creamy Asparagus Soup
After trying several different recipes for asparagus soup, I put together the best ingredients from each for my favorite version. This soup is great year-round and adds an elegant touch to special-occasion meals.
-Pat Stevens, Granbury, Texas
Reviews
I decided to roast my asparagus first. Then followed up with the directions as written here. I added some chopped garlic to the roasting asparagus. I cut back on the amount of stock to just 3 cups. I also omitted the cream. I felt that the processed and strained soup was more then creamy enough.
It was on the mild side but everybody liked it. We had just gone to a very nice restaurant where the cream of asparagus soup had a unique spice added and we missed that! I would add more asparagus because it didn't seem like enough. Garnishing with the extra asparagus was awkward but we liked having some solid pieces.
This was pretty good, but the asparagus taste was not as robust as I would have liked. Next time I fix it I will cut the stock in half.
After making cream of mushroom soup, my daughter asked me to make cream of asparagus. I chose this recipe because I liked the inclusion of leeks and green onions. The instructions were easy and the soup turned out good. However, I needed a little more of a kick to make it special for me. When serving I added some garlic salt and red pepper flakes. I will likely make this again, but I plan to saute garlic with the leeks and green onions, and I'll serve it with red pepper flakes again because I like it spicy.
Wow! Wonderful!
Have not actually made yet, but I did a recipe similar to this and it is so delicious and healthy too!!!!!