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Asparagus Soup ~ French Fridays with Dorie

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Springtime in a bowl
This week’s French Fridays with Dorie challenge is for Asparagus Soup.

All sorts of allium go into this soup


So, we’re probably going to be voted off the ÃŽle Saint-Louis for saying this, but we found Dorie’s recipe for a simple soup too laborious, so we used her ingredients and our method.  This is our go-to Asparagus Soup recipe.  Here is our posting of this amazing Colossal Crab Asparagus Bisque which also featured Dorie’s  Saint Germain-des-Pres Onion Biscuits.

Sauteing vegetables

I think we’re lucky to have fresh, tender asparagus in SoCal year-round, so peeling the stems really isn’t necessary.  We simply sauteed all of the vegetables together in olive oil and butter before adding 4 cups of vegetable broth (instead of asparagus water), simmering them until they softened, and blending them with an immersion blender.


The result was a bright, fresh Springtime soup that was easy to throw together on a work-night   I’m sure you’ll find our fellow Doristas a bit better at following directions than we are.

Bon weekend!

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Comments

  1. Cakelaw says

    Your soup is such a brilliant fresh green. I only made a small quantity of soup, so I used Dorie’s peel the asparagus method, and mine was olive green (possibly because I used half tinned, and half fresh asparagus).

  4. Mary Hirsch says

    I’m riding the Lester bandwagon on this one – fresh, young, tender, and “Non” to the peeling. Although I went by-the-Dorie-book with this recipe, it was a tad too much work for soup. Mine tasted delicious, however. Your pictures and the color of your soup – fabulous. Thank you for reminding me of your Colossal Crab Asparagus Bisque. Why no European trip picture this week? I am enjoying seeing those.

  8. Guyla says

    I used frozen asparagus for a weird variety of reasons. Tasted good but the color wasn’t great. Yours looks fabulous!

  10. Teresa says

    Your soup looks beautiful and your method sounds a lot less labour-intensive than Dorie’s. I don’t think you’ll be voted off the island, you’ll just make it to the beach first.

  11. Betsy says

    I completely agree with you. This recipe was way too complicated. I didn’t peel either, though I started to. I did make a version of asparagus water but wouldn’t bother next time. It was springtime in a bowl as you depict. Perfect for now (and I guess all year for you in SoCal, lucky you).

  12. Cocoa and Lavender says

    I have to wonder if French home cooks would peel their asparagus… My guess is, “No!” I agree with your simpler version, and my mother’s too – and she was French (by lineage). What I do love is how you paired the soup with THE perfect bowl! ~ David

  13. dulceshome.com says

    I used an alternate method as well – I can’t use that many pans. And (horrors)I never peel asparagus either. I thought this was pretty good, and served it with home made corn muffins. Inspired by others, I’m going to have the leftovers cold though – I tasted the soup, and it was better that way.

    Yours looks particularly delicious!!

  14. acookingmizer says

    Oh, it seems you have the perfect dish for EVERY meal! 🙂 Love it!! and yes, SoCal-ians are lucky to have such great produce at their fingertips and such a long growing season! 🙂