Cream of Asparagus Soup (Crème d'asperges)

I had initial misgivings about trying this recipe at all given that I would be omitting butter and cream (hubbie and I are on a heart healthy diet). Well, I can honestly say it was a hit! After reading some of the reviews, I subbed butter with a good quality olive oil. I also used one asparagus bunch and 2 cups of fresh peas (from TJ's). Simmering the onions, asparagus and peas together in the chicken broth (better than bouillon), and then emulsifying them, produced a rich, creamy soup. Topped it with pan-roasted mushrooms and asparagus tips, and served with generous lime wedges.

• Desertgal

• 4/26/2023

I am making this soup for the third time .. I love it !!! So simple and tasty . Since I freeze so much for later I leave the cream out until I defrost and heat it ❤️

• Anonymous

• Canada

• 4/23/2023

Historically, I've disliked reviews when people say all the ways they changed it, but now I appreciate being able to scan the comments to see how to 'fix' this soup I made (as written). I was disappointed with the blandness of this recipe. I do not state this naively as there is a wonderful pumpkin/honey/clove soup recipe on Epicurious in which I am a fan that also has complaints of blandness in the reviews. Asparagus just doesn't end up tasting so great on its own and I regret not making a pea soup instead. (I'm sure I'll offend asparagus lovers for this comment- I like asparagus, but if one doesn't love it, I suggest planning on adding extra spices/flavors). I think you really need a yummy veggie that stands on its own in flavor if you want a simple ingredient soup. I enjoy simple cream soups and this just doesn't work as is. So I followed some advice of GMJH, I added some frozen peas and pureed, it didn't save the color from army green, but it brightened it a little and helped with the flavor. Also I added 3/4 tsp dried thyme leaves when the pureed soup was simmering. Then I added some heavy cream, as I used creme fraiche and wasn't impressed with the flavor- I wish I used heavy cream instead of creme fraiche. I plan on serving with the crisp prosciutto as a topping with the asparagus tips as another reviewer recommended. I found the soup to be runny on the runny side and would add less broth ahead of time, can always add it in later. I will not be making this again and I'm giving 3 stars because it still can be a yummy soup-but NOT as written.

• Mary

• Maryland

• 4/22/2023

The best I’ve had. Followed recipe exactly. Used an immersion blender with no problem. Many compliments and requests for recipe. My garnishes sank though.

• Aunt honey

• Pittsburgh

• 3/25/2023

I made a variation, less onion, bit of celery, cooked tbspn of flour in butter, plus half chic bouliion cube. I microwaved the chopped asparagus seperately in water for about 6,8 minutes. Then blended in mixer smooth adding lemon juice.. Added to the roux then added milk to desired thickness. Last step added 2 beaten egg yolk & bit more butter for over the top richness!

• Aiy bee

• Chicago

• 2/14/2023

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

• Bellingham, WA

• 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