Pan-Roasted Asparagus Soup

I don't know why the NYT recipes keep calling for hot soups to be put in a blender. That way lies a nasty mess and more things to clean. GET AN IMMERSION BLENDER and live the simple life you always wanted.

I really think one ought to cook some onions first as a base for the stock.

When I want to thicken "cream" soups without flour, etc, I add a small amount of plain white rice during the simmering. It gets pureed along with the vegetable and gives the finished product a bit more texture without adding another flavor. For this amount of liquid, I'd probably add 2-3 TBSP, depending on how thick you want it. (Thanks to a Julia Child recipe tip).

I was thinking the same thing, or maybe some leeks sauteed in butter.

I love this recipe. It's truly a simple expression of the delicious taste of asparagus. I did make one change - I like my soup a bit on the thicker side, so I added one medium sized white potato, diced small, when I added the stock. It makes the soup just a little thicker/creamier without changing the overall flavor profile of the soup.

I am here to tell you I used thicker asparagus and didn't peel them and I regret it.

As Heather suggested I sautéed a leek first (fairly large one, white part only). Used Better Than Bullion to make the stock. Used twice the number of tarragon leaves. Liked the result very much, so much so I might pressure can a batch for post-asparagus season (here in No. Cal.).

I recommend that you pour the asparagus puree with chicken broth into a quart of buttermilk. Cover the mixture and put in refrigerator for a minimum of two hours giving the culture in the buttermilk time to thicken and expand. When this has had a chance to cool after thickening you can remove it, correct spices and serve either hot or cold, which makes a nice summer soup -- a variation on a Joy of Cooking Cream of Avocado soup recipe.

I make asparagus soup all the time. I brown leeks in a large pot with olive oil, add stock and cut up asparagus plus several peeled and diced yellow potatoes, depending on how much I’m making and bring to a boil. I toss in a park rind for salt flavor and simmer until all is tender and then use an immersion blender right in the pot. It is everyone’s favorite soup! Especially lovely with a toast float and a drizzle of creamer fraiche! You can thicken the soup as much as you want with potatoes!

I had some Brussels sprouts and broccoli that needed cooking, so I substituted them for the asparagus and followed this recipe. It was delicious. I used Rachael Ray's chicken stock and added just a squeeze of lemon. So easy and very good!

Everyone, stick with asparagus (as much as you can) and use two (large) of last year's potatoes (for a touch of sweetness). Tarragon plus dill is money. The potatoes add a creamyness that is just superb. Would be amazeballs with some nettles sauteed in early too. Garlic is a must and I went with 1/2 stick butter (because... of course!).

If you're going to add leek or onions, be careful not to brown them or it makes the soup bitter. To thicken easily, after asparagus has sautéed for 10 minutes, add 2 T. flour to the pan; stir until cooked - about 2-3 minutes - and then add the stock. Bring to a bowl, then simmer on medium low the last 10 minutes as directed. Soup will not be watery and will taste purely of asparagus.

Very similar to the Silver Palate Cookbook's version, which is one of the truly great soups. However, I'm surprised that you don't have this going through a food mill after pureeing. I find it inedible without that step. Onions/leeks are essential, and I've added mushrooms (just plain button mushrooms or whatever you have) for a bit of added flavor depth. A really great soup to have on hand!

Just beautiful! I added a touch of cumin, which further enhanced the subtle flavors. A definite keeper.

I added a little bit if finely grated parm and it was even more delightful.