So when I buy asparagus and prepare it for dinner and perform the "hold the bottom and bend it til it snaps" to ensure I only use the best part for dinner I am often left with a pieces up to 4-inches long and just can't seem to throw them out. So trim off the supertough part and then flash freeze them and put them into bags. And when I have several bags that seem to add up to a bunch or so of asparagus I use them to make soup. Tonight short on time and while rifling through the freezer tossing bag after bag of asparagus ends aside, I thought it was time to whip up a quick soup. So to recipezaar, oops food.com, I go and find this wonderful recipe. Followed it exactly -- love the thyme and white pepper combo -- and used the advice of substituting condensed milk for some of the cream. Okay the straining part is a bit of a pain when using the tougher ends of asparagus but other than that this soup was really good and the flash frozen asparagus ends made a lovely soup that fed a family of four for a very economical price. Thanks for posting Mille -- great recipe added to my main cookbook.
Doubled recipe, and used 2 1/4 lbs asparagus as that is the bundle size i buy. Followed sugggestion of condensed skim milk in lieu of cream. What a treat! Making 3rd batch in 2 weeks now, we can't get enough.
I made a modification (based ob another recipe that sound good but not quite there). 1/3-1/2 cup sour cream (I did not measure, used wbat was left in the container) plus one cup whole milk. Excellent recipe. I apologize Millie. I don't know how to follow a recipe any more! It turned out great though.
Steam the asparagus tips and add with the cream. the asparagus tops disintegrated into the soup. I probably overcooked them. But it was delicious.
Great soup! After making this, I agree and would cut the thyme like other posters suggest. I didn't have celery, so I used a little celery seed and celery salt.
Very good, the perfect consistency. Thanks for posting!
This was good. I love asparagus and this is a good way to use up the extras. I think you could also use frozen asparagus. I used fat free evaporated milk, but sure this would be lots better if you used cream and don't mind the extra calories.
I never thought I could be addicted to asparagus - YUM!!!
I made this soup for my Mom for lunch & we both loved it. I did not add the full amount of thyme, probably only 1/4 tsp or so. I added about 1/2 cup of half & half instead of the full cup of cream. It was delicious, & I will make this again!
We liked it.
Here are my changes: 3 large bullion cubes, 8 cups water, potato flakes, 1/3 the amount of thyme; evaporated milk.
Reheated leftovers for 2 minutes @ 50% power.