Cream of asparagus soup from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 130) by Mark Bittman

  • asparagus
  • vegetable stock
  • parsley or chives
  • cream
  • EYB Comments

    Can substitute water for vegetable stock, and half and half cream, milk, or yogurt for cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for vegetable stock, and half and half cream, milk, or yogurt for cream.

  • jbuchman on June 08, 2022

    Hint: reserve asparagus tips to mix into soup prior to reheating.

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