- Most Helpful
- Highest Rating
First of all I sauteed the onion, cut the celery to 2 stalks in olive oil until onions were translucent. Then added garlic and asparagus and continued sauteeing for 5 more minutes. Then added 1/2 cup of wine. Burned off the alcohol sauteing for about 2 minutes. Before adding stalks of asparagus I chopped off heads and microwaved in plastic bag to add at the end. Simmered until asparagus very mushy and then blended. Added 1/2 and 1/2 then lemon and asparagus tips. Thanks for all the reviews that helped make the recipe even better!
This was okay. I think I might have picked the wrong wine or put in too much lemon juice b/c mine just didn't taste quite right. I liked how easy it was to make and used my hand blender to puree the soup. I'll have to try and make this again with a less-strong wine...
Very tasty & almost too easy. I think there's too much celery & next time it will go through the chinois or food mill to get rid of the stringy bits. This might be my soup course at Christmas. :)
Very light and refreshing. I favored this soup cold! I skipped the wine. Added a roasted red cherry pepper to the blender with the rest of the ingredients!