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Dec 2, 2007 02:33 PM

HELP - Cream of Asparagus Soup

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 is very uninteresting. Any ideas? Thanks for any help.

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  1. 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

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

    2. 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. 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.

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          1. 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"