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HELP - Cream of Asparagus Soup

Deborah Dec 2, 2007 02:33 PM

Made a big pot of asparagus soup and I find it bland. I hope you have some good ideas to bring it to life! I used lots of asparagus spears, a vidalia onion, celery, a couple of potatoes and boiled this in chicken stock. Strained the vegetables, pureed , added fresh dill and some thyme, salt and pepper and about a half cup of 35% cream. It is presently, simmering on the stove and even though I think I had lots of asparagus.....it is very uninteresting. Any ideas? Thanks for any help.

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  1. scuzzo RE: Deborah Dec 2, 2007 02:41 PM

    Garlic, and a pinch of nutmeg. A dash of hot sauce makes most soups better, even in very restrained quantities.

    1 Reply
    1. re: scuzzo
      classylady RE: scuzzo Dec 2, 2007 02:49 PM

      I recently made the same request for asparagus soup. Check the recipe for creamy asparagus soup at Epicurious. com.

    2. f
      fourunder RE: Deborah Dec 2, 2007 02:58 PM

      First, to be sure you do not break the cream, you should temper it in a ladle at the end when you are just ready to serve. The consistency will be thicker and more attractive.

      Bland suggest a bit more salt. For a quick pinch, consider white or cayenne pepper to taste, along the lines of scuzzo's suggestion of hot sauce. Garlic eh??? But nutmeg would work.

      Since you say you made a large pot, you may have too much liquid....consider cooking the stock/soup down and concentrate the flavors.

      If it's not too late, split peas make a nice contrast in texture and add a bit of sweetness.

      If all else fails............Add Maryland Lump Crab Meat.

      1. julietg RE: Deborah Dec 2, 2007 03:16 PM

        How about a little lemon juice?

        Just a thought, but maybe the asparagus itself is a little bland? Was it fresh or frozen? Fresh is kinda out of season, and personally I only buy fresh in the spring.

        1. frankiii RE: Deborah Dec 2, 2007 07:34 PM

          I have found that most vegetable/cream soups benefit from the addition of tarragon and a dash of Pernod or Herbsaint. Also, i think the flavor and and texture really suffers if you add the cream and continue to cook the soup. It gets a little "cheesy"

          1. firecooked RE: Deborah Dec 2, 2007 07:36 PM

            I just had some fabulous asparagus tonight from our farmer's market in Phoenix - so yes, its available! I will third the hot sauce recommendation (and I thought this was my secret), but it does wonders for any cream soup. Also, I like to use stronger flavored onions for soups, the sweet onions tend to lose their flavor. Serve with a nice glop of plain yogurt, or sprinkle with some goat cheese for more flavor.

            1. frankiii RE: Deborah Dec 2, 2007 07:46 PM

              I made a soup with Sherry, Bitters and Sweet Peppers that was pretty tasty. Here is a link to the recipe and some pictures:


              1. s
                smartie RE: Deborah Dec 2, 2007 08:14 PM

                Tarragon as someone suggested is good, as is chervil and maybe some nutmeg. Sounds to me like too much liquid to start with. I make a lot of creamed soups and IMO you can always add more stock or water but it's really hard to get the soup right if you have added too much. Just cover the vegetables.

                How about adding some canned asparagus (drained).

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