• Home
  • About
  • Recipe Index
  • Blogs I Love
  • Favorite Food & Wine
  • Work With Me

Create Amazing Meals

...designed to how you how to put a meal together using fresh, local ingredients

Asparagus Soup ~ French Fridays with Dorie

May 23, 2013 by susanelester

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 ΓŽle 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!

These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: Asparagus, French Fridays with Dorie, leeks, soup

Comments

  1. Cakelaw says

    May 23, 2013 at 10:42 am

    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).

  2. Paula @ Vintage Kitchen says

    May 23, 2013 at 10:44 am

    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!

  3. Chris Scheuer says

    May 23, 2013 at 11:15 am

    I love it when you can simplify and get wonderful results. Asparagus soup sounds fantastic!

  4. Mary Hirsch says

    May 23, 2013 at 2:05 pm

    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.

  5. Cher Rockwell says

    May 24, 2013 at 12:04 am

    No peeling was done in this house either πŸ™‚

    (P.S. I realized that I am very bad at direction following)

  6. Have Apron....Will Bake says

    May 24, 2013 at 1:03 pm

    Your soup looks very fresh. I imagine it was very tasty. Love the dishes you used to present the soup.

  7. Liz Berg says

    May 24, 2013 at 7:12 pm

    Beautifully done…and I’m now off to see your go-to asparagus soup. xo

  8. Guyla says

    May 24, 2013 at 9:43 pm

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

  9. ayu | the spicy lemongrass says

    May 25, 2013 at 1:51 am

    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.

  10. Teresa says

    May 25, 2013 at 2:45 am

    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

    May 26, 2013 at 12:53 am

    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

    May 27, 2013 at 3:41 pm

    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

    May 27, 2013 at 5:09 pm

    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

    May 28, 2013 at 6:31 am

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

  15. sanyaliving.com says

    May 29, 2013 at 1:53 pm

    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!

Let’s Connect

What are you craving?

Subscribe to our Newsletter

Additional subscriptions:

More Yummy Stuff!

Partners

Bake along with me!
Bake along with me!

I'm a Dorista!
I'm a Dorista!

FBLA
FBLA

Find me on Yummly!
Find me on Yummly!

Be Honorable Always
LINKwithlove

Return to top of page
Copyright© 2010–2022 · Log in