Comments on: Smooth & silky: white asparagus soup with vanilla

By: Stefanie

Stefanie — Thu, 07 May 2009 21:34:12 +0000

would it be terrible of me to make this using green asparagus? thats the only one i can find... and the recipe sounds so delicious!

EDIT Nicky: Green asparagus has a more pronounced taste, therefor the outcome may be a bit different. But please let me know, if you give it a try!

By: Evert

Evert — Thu, 16 Apr 2009 12:58:49 +0000

Q: I'm about to prepare this wonderfull soup idea, but I'm wondering if I could prepare this soup easily in advance (eg. in the morning) and heat up later on the day. Will it keep all of his freshness? thx a lot! EDIT Nicky: I wouldn't prepare it too long in advance, but I guess if you eat it the same day its taste shouldn't suffer.

By: Martina

Martina — Thu, 26 Mar 2009 19:55:20 +0000

Hi Melanie,
did you get an answer conerning the "heavy cream" stuff?

By: Melanie

Melanie — Mon, 09 Mar 2009 15:25:15 +0000

Hello, I made this soup yesterday! It was delicious! Many thanks for the receipe. Because I didn't know what I can use in Germany for "heavy cream", I've used crème fraîche. But perhaps can somebody tell me the original substitue for "heavy cream".

By: Bibil

Bibil — Tue, 16 Sep 2008 12:17:44 +0000

Interesting combination, but it must taste wonderfull... Thank you for sharing the recipe. Do you think that it could work with a soya cream instead, and without the butter? I can't eat lactose...

By: ayu

ayu — Thu, 28 Aug 2008 11:43:24 +0000

Hi Nicky, I've been a silent fan of ur blog. It's simple yet sophisticated in all elements. I love it. By the way, i just bought those beautiful bowls fr IKEA! tks!