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Cream of Fresh Asparagus Soup II
October 02, 2009

Who knew that starting out with doggie bag asparagus from our dinner out the other night would end up creating something so delicious and elegant?! Because I was using asparagus already cooked crisp/tender I had to modify the cooking method a bit and I improvised on the recipe to a minor degree as well, but not so much as to significantly alter the intent of the recipe. I used half and half rather than the milk and sour cream and an equal measure of chicken broth. I also substituted shallots for the onion. I liked that this recipe limited itself to the clean and simple flavor of the asparagus, without distracting additions of garlic or other seasonings and it proved itself out. I made this ahead of time and it was easy enough to reheat once I was ready to serve dinner. To garnish, I sauteed scallops in browned butter, nestled one in each soup bowl, then topped the scallop with criss-crossed asparagus tips. Because of our frequent and extensive travel, hubs and I eat at wonderful restaurants all over the country, and we both declared this soup as fine as we've had anywhere.

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