This soup was delish! Just creamy enough and the flavors blended delightfully. It tasted garden fresh. Great served hot or cold. Be careful not to drizzle to much cream sauce- just enough is awesome, but too much and it's super tangy. This soup is filling so it's good from an appetizer to main course. Spice it up a little with toppings- cheese, fresh herbs, olives, and bacon bits add a nice touch.
Garden-Fresh Asparagus Soup
From EatingWell: March/April 2008
This lemony asparagus soup is spiced with a touch of curry and gets added richness from “lite” coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.
7 Reviews for Garden-Fresh Asparagus Soup
I followed the recipe exactly except that I used plain yogurt in place of the sour cream/creme fraiche.
It was wonderful and lemony with the texture of a light potato soup. Easy to make though an immersion blender was a huge help. Highly recommended.
I made this for dinner one night and it was absolutely perfect! Not too heavy and not too light - exactly what I needed. While cooking, I questioned a few of the ingredients as they seemed an odd bunch, but the flavors meshed really well together. I was actually pleasantly surprised. I ended up not using any lemons (didn't have any on hand) and it still came out very well. I'm sure it'd taste just as good with the lemon tang as well.
I made this last night and loved it. My daughter in law wants me to make it for Thanksgiving and I will but will change the broth from chicken to veggie because she's a vegetarian. It's just as delicious for lunch the next day.
Absolutely wonderful. Complex, but subtle, flavors that blend together to create a divine soup. I double the recipe for our family of 4, and we have just enough leftovers for a few lunches. YUM! I used Penzey's Sweet Curry powder, which is a wonderful complement to this dish...it's unlike any blends I've found in the store!
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