Pan-Roasted Asparagus Soup Recipe (2024)

I don't know why the NYT recipes keep calling for hot soups to be put in a blender. That way lies a nasty mess and more things to clean. GET AN IMMERSION BLENDER and live the simple life you always wanted.

I really think one ought to cook some onions first as a base for the stock.

When I want to thicken "cream" soups without flour, etc, I add a small amount of plain white rice during the simmering. It gets pureed along with the vegetable and gives the finished product a bit more texture without adding another flavor. For this amount of liquid, I'd probably add 2-3 TBSP, depending on how thick you want it. (Thanks to a Julia Child recipe tip).

I was thinking the same thing, or maybe some leeks sauteed in butter.

I love this recipe. It's truly a simple expression of the delicious taste of asparagus. I did make one change - I like my soup a bit on the thicker side, so I added one medium sized white potato, diced small, when I added the stock. It makes the soup just a little thicker/creamier without changing the overall flavor profile of the soup.

As Heather suggested I sautéed a leek first (fairly large one, white part only). Used Better Than Bullion to make the stock. Used twice the number of tarragon leaves. Liked the result very much, so much so I might pressure can a batch for post-asparagus season (here in No. Cal.).

I am here to tell you I used thicker asparagus and didn't peel them and I regret it.

I recommend that you pour the asparagus puree with chicken broth into a quart of buttermilk. Cover the mixture and put in refrigerator for a minimum of two hours giving the culture in the buttermilk time to thicken and expand. When this has had a chance to cool after thickening you can remove it, correct spices and serve either hot or cold, which makes a nice summer soup -- a variation on a Joy of Cooking Cream of Avocado soup recipe.

I make asparagus soup all the time. I brown leeks in a large pot with olive oil, add stock and cut up asparagus plus several peeled and diced yellow potatoes, depending on how much I’m making and bring to a boil. I toss in a park rind for salt flavor and simmer until all is tender and then use an immersion blender right in the pot. It is everyone’s favorite soup!Especially lovely with a toast float and a drizzle of creamer fraiche! You can thicken the soup as much as you want with potatoes!

I had some Brussels sprouts and broccoli that needed cooking, so I substituted them for the asparagus and followed this recipe. It was delicious. I used Rachael Ray's chicken stock and added just a squeeze of lemon. So easy and very good!

Everyone, stick with asparagus (as much as you can) and use two (large) of last year's potatoes (for a touch of sweetness). Tarragon plus dill is money. The potatoes add a creamyness that is just superb. Would be amazeballs with some nettles sauteed in early too. Garlic is a must and I went with 1/2 stick butter (because... of course!).

If you're going to add leek or onions, be careful not to brown them or it makes the soup bitter. To thicken easily, after asparagus has sautéed for 10 minutes, add 2 T. flour to the pan; stir until cooked - about 2-3 minutes - and then add the stock. Bring to a bowl, then simmer on medium low the last 10 minutes as directed. Soup will not be watery and will taste purely of asparagus.

Very similar to the Silver Palate Cookbook's version, which is one of the truly great soups. However, I'm surprised that you don't have this going through a food mill after pureeing. I find it inedible without that step. Onions/leeks are essential, and I've added mushrooms (just plain button mushrooms or whatever you have) for a bit of added flavor depth. A really great soup to have on hand!

Just beautiful! I added a touch of cumin, which further enhanced the subtle flavors. A definite keeper.

I added a little bit if finely grated parm and it was even more delightful.

I used a tsp of good quality dried tarragon as a sub for fresh, added toward the end of cooking. I used 3 cups of broth instead of 4 for the cooking and blending stages, then returned the soup to the pan, reheated and added a cup of milk mixed with a tbs of cornstarch and heated until thickened/brief boil. Served with a swirl of half and half and garnished with the asparagus tops. Great with parm toast and a light spinach/tomato/avocado salad.

Added a potato (boiled it first) and sautéed onion. Important to get salt right at end to avoid bland. Very good.

Used 1 kilo organic asparagus from Costco (!) Pre-sauteed 3 shallots, 3 cloves garlic in butter with some mushroom umami seasoning (Olde Thompson) and some red vermouth.Used 8 cups broth (half homemade, 1/2 Better than Bouillon)...3 diced unpeeled egg sized red potatoes for texture.S&P (used white and black pepper) and 2 tsp herbes de provence as no tarragon. Little fresh nutmeg grated over each serving.KEY: reserve half the tips, nuke them in a little broth at the end for garnish!

This is one of the best soups I have ever made! I jazzed up some Trader Joe’s chicken broth with onions, garlic and the remains of a rotisserie chicken. Added a bit of rice in the simmer stage as suggested by another reviewer. Simple and delicious!

Shockingly fabulous! The best asparagus soup I've ever made or tasted. Was generous with the asparagus salt and pepper. WOW!

5 stars if you fry up leeks first. thanks for the note NYT Community! Added lemon juice for acidity and a bit of parm when serving.

I think this recipe would be improved by using water or maybe veggie stock rather than chicken. The subtle flavor of the asparagus was overpowered by the taste of the chicken stock in my opinion, and I wasn’t even using a very strong tasting chicken stock!

After reading the notes, I tried it both ways. First as Mark Bittman wrote the recipe and then with leeks for flavour and a potato as a thickener. I had always done it the latter way in the past. Mark Bittman's was better. Delicious and dead simple. My favourite kind of recipe.

A very easy and quick soup to make. I added a diced yellow onion to give it a little extra seasoning which worked well. A solid soup that everyone enjoyed but fell just short of a 5-star rating.

I just love all your notes. Added a little this + that and it was delish. Sautéed a leek with green onion and garlic and then added the asparagus. Diced 2 small white potatoes into the pot with the stock. Immersion blender, lemon and ta da. A great dish.

Question to those adding diced potato - do you add it raw to the soup or do you cook it first? thanks

Added four garlic scapes to the asparagus while roasting. Just chop them into 1 inch pieces and toss in the pan. Fantastic spring addition from farmers market! Recommend!

I made this almost as written using very thin asparagus from Aldi which I roasted in butter. I don't usually buy vegetable stock and only had one container (4 C.) and added chicken stock for the remaining 2 C. Used my immersion stick blender. It was delicious and will definitely make again.

It was too thin for me so I doubled the asparagus and added rice. Also added lemon to my bowl and a bit of cream. My asparagus was from the garden so I cut up the thick stalks but they were tender anyway

We’ve had a boatload of asparagus from our garden this spring so this recipe has been not only delicious but also very helpful. However, it’s a shame to discard all those ends! Make stock! Coarsely chop the ends, add carrots, celery, onion, some parsley, thyme and water , of course. Salt and pepper. Simmer until it tastes right and thenstrain out all the veggies. This makes a light, tasty vegetable stock that can be the base of many soups. Toss the veggies into the compost, if you have one