Cream Of Asparagus Soup I Made It

Cream of Asparagus Soup

DIZ3 7 years ago
Recipe: Cream Of Asparagus Soup
By: Aimee
Date: 5/16/16

I made this last week and forgot to post a review. It’s a good soup, but you have to guess at the seasonings because the amounts are not listed. The Vermouth is the highlight and sets it apart from other cream of asparagus soups I’ve tried. However, I thought it gave it a bitter taste and would recommend starting with just half and adjusting if needed. Now, one of my many flaws is jumping into a recipe without reading the instructions first. Had I known this needed to simmer for a half hour in the end, I never would have added the milk because it did exactly what I loathe about cream soups—it curdled! I was going to skip the simmering, but the Vermouth really needed to cook off! I pureed the soup with half of the asparagus and left the other half whole. As a tip for cooking cream soups, never simmer or boil milk products. If simmering is required, simmer first and add the milk products last. This will prevent curdling and yield a smooth, creamy soup.
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bakerme 7 years ago said:

Awesome photo, DIZ! I love how the antique (?) dishes really highlight the soup. Interesting that the recipe uses both onion and shallots since shallots are a member of the onion family and are so similar. They look and taste just like onions only with a purple outer skin, like red onions.

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DIZ3 7 years ago said:

Thanks, Bakerme! I love blue the dishes, too! They were a gift from my mother and there is a sentimental story behind them. I don't know how old they are, but I treat them as an antique and use only for display. I thought the same thing about the onions. I didn't have any shallots so I left them out. There were some other strange things about the recipe, too. Great recipe of you are looking for one with more flavor.

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frankieanne 7 years ago said:

That is such a pretty picture. I love that you added some whole asparagus to the soup. That seems like a lot of onion along with the shallots to one pound of asparagus.

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mommyluvs2cook 7 years ago said:

I really need to invest in a bottle of vermouth! Tina has a few recipes that use it that I would like to make and this one sounds delicious as well. Beautiful creamy looking picture :)

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CherylsCookingNow 7 years ago said:

Good photo. Hope you added the quanity of herbs and when to add the milk etc for the next time you make it

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DIZ3 7 years ago said:

Thank you, Frankieanne! I thought it could use some color.

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DIZ3 7 years ago said:

Mommyluvs2cook, you must try vermouth. I make a recipe called Screamin' Martini Scallops. It's one of the easiest and most elegant scallops recipe you will ever have. It uses vermouth. In fact, I made those for dinner along with this soup. Turned out to be a great combo.

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DIZ3 7 years ago said:

Hi, Cheryl! You think I would learn by now to read all the way through a recipe before making it.

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gaspesiangal 7 years ago said:

Great looking soup DlZ3. I wish that hubs would eat cream soups. Love your dishes!!

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