VERY simple. Great BASE recipe; needs a lot of tinkering with spices, though, or else it almost tastes like high quality Cambell's. And go light on the salt if you use salted butter/margarine and broth. I'd say what I ENDED UP with was a 3.5-4 star soup: I sauteed 1/2 a yellow onion and 2 gloves garlic in the butter before adding the flour. I also added some nutmeg and cayenne. I highly recommend throwing the cooked asparagus and 1 cup chicken broth in a blender for about 2 seconds to JUST break it up, yet leave it slightly chunky. I poured it over a multigrain pilaf with a bit of chicken for dinner. I can't wait to see how it survives freezing. Oh, and it only made 3-4 servings.

Reviewed On: Oct. 19, 2009

This soup was GREAT! My mom and I had never heard of an eggplant soup so I started looking for recipes. The simplicity of this recipe, coupled with the fact that I had all of the ingredients handy, drew me to this particular recipe. I made it exactly as stated, except that I added a little less than 1 Tablespoon apple cider vinegar to brighten it. I froze some to take to work at a later date, and I just hope it survives!

Reviewed On: Jun. 17, 2009

This was excellent! It was slightly thinner than expected, but my friends and I nearly licked our bowls, if THAT says anything! I used coconut milk because I hate the taste of soy (and soy is bad for you, plus I figured it would be a bit thicker. While I love banana, I wonder if one could tone down the banana flavor by using a still-green banana. I think I'm going to try it with 2 avocados and 1/2 banana to make it a little thicker and a little less banana-y.

Reviewed On: Apr. 23, 2009