Rosemary Asparagus Soup

I made this EXACTLY as written; therefore, I can accurately review the recipe AS WRITTEN. It is surprisingly good considering how simple it is. I suspect this will become the basis for a regular soup on our menu rotation. I topped the soup with homemade croutons and grated Parmigiano Reggiano, and I served with it a crusty bread and a dry white wine. Best bread: La Brea Bakery's Take and Bake Tuscan Loaf. A great starting point. I recommend you make it as written before you start improvising. Have fun; there is a lot of room for experimentation. Thanks for the recipe!

I had to change this up some only because I have a daughter with a dairy allergy and my other daughter is vegetarian. I used vegetable broth and coconut cream. I used three cans of white beans and added more broth. I used an immersion blender but left some beans and asparagus, tried to get most of rosemary blended. Great flavor and something different that was quick and easy. Oh, I used my slow cooker and just had it on low all day. Really a good recipe!

Deliciously creamy! I used fresh rosemary and savored the blend with the asparagus - a surprising combination but quite tasty.

I must admit...weird recipes intrigue me. I would never have thought of putting white beans and asparagus together. But it works! I used Great Northern Beans and followed the recipe exactly. It creates a smooth and silky "cream of" soup so much better tasting and better for you than canned soup.