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| Springtime in a bowl |
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| All sorts of allium go into this soup |
So, we’re probably going to be voted off the Île 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.
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| 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.
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).
I´m with you about peeling those asparagus. I often feel that if you have to peel them, then it´s not the season to use them. The soup has a great color Susan!
I love it when you can simplify and get wonderful results. Asparagus soup sounds fantastic!
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.
No peeling was done in this house either 🙂
(P.S. I realized that I am very bad at direction following)
Your soup looks very fresh. I imagine it was very tasty. Love the dishes you used to present the soup.
Beautifully done…and I’m now off to see your go-to asparagus soup. xo
I used frozen asparagus for a weird variety of reasons. Tasted good but the color wasn’t great. Yours looks fabulous!
I didn’t peel my asparagus either but wished I had when my soup came out “woody”. I had to strain them through a tamis in the end. Your soup is beautifully done. Bravo.
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.
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).
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
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!!
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! 🙂
I love the colours in your photos, looks so fresh and amazing!
I also love the photo in your header, the one of the two of you. It’s great!