Reviewed: Jul. 18, 2011

This was exceptionally good. I followed the recipe exactly and was pleasantly surprised. It's quick and simple to make and very flavorful. This soup was wonderful for a first course, but would work with with some crusty bread and a salad as a meal.

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2 users found this review helpful

Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Apr. 22, 2011

This was pretty good, but it needed a little something and I'm not sure what! I will definitely make again, but will have to figure out how to tweak it a little bit. Thanks! Nice quick healthy dinner.

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3 users found this review helpful

Reviewer:

Maria

Reviewed: Mar. 28, 2011

Not my favorite Asparagus Cheese soup. It was however fast and easy. In all fairness I used a medium cheddar cheese in place of the processed cheese, which may have changed the consistency.

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7 users found this review helpful

Reviewer:

acraft

Reviewed: Jan. 13, 2011

Tasty, cheesy goodness. I am anti-american cheese, so I went with a sharp cheddar instead and it probably melted a little differently than that nasty fake stuff. It tasted much better though. The bacon is a must in my opinion and I just used real bacon pieces because I didn't feel like buying a whole pack of bacon for one piece. The only down fall is that the soup was more watery than velvety in terms of consistency.

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5 users found this review helpful

Reviewer:

Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Jan. 5, 2011

I wasn't sure about this one, but thought I'd give it a try. It's fantastic, especially with bacon and extra cheese.

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6 users found this review helpful

Reviewer:

AlliMarie

Reviewed: Apr. 19, 2009

Very nice, and refreshing. I did tweak it a bit. I did not have chicken stock so I used vegetable stock. YUMMY!! I also substituted Velveeta Light for the American cheese slices. I too, added garlic, but powder not salt, in addition to the seasoned salt. My hubby, who does not like asparagus, had two bowls!

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3 users found this review helpful

Reviewer:

MCGRAWACTOR1

Cooking Level: Expert

Home Town: Wooster, Ohio, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 25, 2008

Soup turned out tasting like asparagus water. Not bad, but not excellent. It was fine to eat but I wouldn't make it again.

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3 users found this review helpful

Reviewer:

Quentin Calder

Reviewed: Aug. 29, 2008

It was good and I liked it. I was a little scared about it though, but it turned out nice. I did not have white pepper, so I used regular. It was still good.

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3 users found this review helpful

Reviewer:

Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Reviewed: Jul. 12, 2008

Wow, talk about salty. We could not eat it. I would suggest not adding any salt until you taste it.

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2 users found this review helpful

Reviewer:

JimDaddy

Cooking Level: Expert

Home Town: Clifford, Michigan, USA

Living In: Kingsley, Michigan, USA

Reviewed: May 27, 2008

I made this for myself and was planning on eating the other half for lunch... But it was so good I ate the entire pot. I didn't take the asparagus out of the broth to puree it, I just got out the immersion blender. Also I left out the salt and added garlic powder.

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4 users found this review helpful