Done it was easy!

so yummy and easy!

Need to cut the asparagypus tips in half for the garnish, or they will sink to the bottom of the bowl.

I tried this recipe both ways, with cream and without, I thought the cream mellowed the taste of the soup too much, The flavor without the cream was much more intense.

I enjoyed both ways but I think I prefer without cream.

Happy Eats!

Nice work Rod. Experimenting to find out what you like and don't like, or simply just to see the difference is what separates the average cook from the serious cook/chef. Keep up the great work and thanks for sharing your results. Cheers!

Can you give an approximate weight of the 4 cups of asparagus so I know how much to buy?

It's hard to say as it depends on the asparagus and whether it is really tough and more of the stem needs to be trimmed off. Usually, asparagus is sold in bunches. I'd buy 2 bunches (maybe 1.5 to 2 pounds)...just eyeball it. You might have some extra left over that you can incorporate into the soup as garnish or into another dish. Scale the recipe up or down if you want the measurements to be exact. Cheers!

I agree with Rod, the cream isn't needed if you are using milk. I used full fat milk for this recipe and it was delicious!

How do we feel about serving this soup cold? It's summer time and I have been searching for a nice cold soup recipe. I'm assuming that I can just let it return to room temperature after done and then refrigerate? Thoughts?

Really, it's up to you and whether you like the flavor of this particular soup cold. Once cooked, for food safety reasons, it is best to chill the soup over an ice-bath to cool it down quickly. Refrigerate immediately. The flavor of cold soups/foods tends to become a bit dull so you might need to add extra seasoning to bring out the flavor. Taste it before serving and adjust. Ideally, cold soups should also be served in chilled bowls. Cheers!

Love this soup! It is a great lite lunch on a warm afternoon. Really enjoyed it cold, just added a dollip of sour cream and some chives and some crusty bread.

Very very very good. It's the first time I use milk 3,25% instead chicken stock. Adopted !