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.

READER'S COMMENT:

"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. "

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6 Reviews for Garden-Fresh Asparagus Soup

11/17/2011

r.c.hill

Recommends this recipe

OMG, Delicious!!

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.

Pros: simple, fresh

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11/17/2011

Anonymous

Recommends this recipe

Delicious!

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.

Comments

10/07/2010

Anonymous

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.

Comments

05/25/2010

Anonymous

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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