Servings: six to eight; yields 7 to 8 cups.
Use either thick or thin asparagus spears. This soup is also delicious served cold.
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This was tasty but not my favorite recipe. I would make it again but not very soon,
This recipe seemed like alot of work for the final outcome which was good but not fantastic.I served it with a dollop of creme fraiche and lemon zest for some extra flavor
One of the best FC recipes ever. I make it several times each spring. When straining the broth, I mash the vegetables against the strainer to get more flavor into the stock. Also I don't save the asparagus tips for garnish but puree them with the rest of the stalk, makes more soup. There is never enough!!!
The vegetable stock gives this asparagus soup a very rich flavor without the heavy cream typical of most asparagus soup recipes. Best made one or two days ahead of the meal. Plate with a dollop of Greek yogurt.
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