For a vegan version, substitute the sour cream with a plant-based alternative. To deepen the flavor, consider roasting the asparagus before adding it to the soup. If you don't have white wine on hand, a splash of lemon juice can add a similar brightness. For a richer texture, try adding a tablespoon of heavy cream or crème fraîche at the end. The soup can be stored in the refrigerator for up to 3 days.
Shyanne Turner
Jun 23, 2025Next time, I'll try roasting the asparagus first for a deeper flavor.
Melody Mertz
Jun 11, 2025Excellent recipe! I've made it several times now.
Amely Torpmayer
May 17, 2025This soup is amazing! So creamy and flavorful without being heavy.
Foster Mann
May 9, 2025I substituted the sour cream with Greek yogurt for a tangier taste.
Estevan Feil
Apr 21, 2025Easy to adapt with whatever veggies I have on hand.
Malcolm Rohan
Apr 11, 2025I added a squeeze of lemon at the end and it really brightened it up.
Pauline Stehr
Apr 5, 2025My kids even loved it, which is a miracle!
Meta Rutherford
Mar 20, 2025Freezes really well for a quick and healthy lunch.